Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
In which I cure two kinds of saucisse sec, a half dozen noix de jambon, use the noix in a few dishes, and then share the results with my friend Walter.
Dreamy rillettes (venison & pork), warming French lentils, and a real nice roast roulade of duck.
As a girl who appreciates arcane, extravagant, and tasty pig parts, I’ve been planning on embarking on a pork pie adventure for a while now. This is my first attempt at making a traditional British Gala Pork Pie.
A delicious new twist on chicken liver, and a first attempt at a fancy-pants three-fish terrine.
Chicago-style all-beef hot dogs, with some points about preparation and positioning your KitchenAid for optimum shoulder happiness (in the post and in the comments).
In which I make merguez, delicious sausages from the Maghreb region of North Africa.
I make Mexican chorizo and Portuguese chouriço, both loose and in links, using hog casings which I harvested and prepped myself.
A tasty fish pie made with home-smoked haddock, a warming dinner on a chilly spring night.
Classic Danish Rullepølse luncheon meat from scratch, including DIY C-clamp rullepølse-press. Tastiest thing I've ever made with C-clamps!
I made fresh savory bacon for the February Charcutepalooza challenge and made this tasty pig's head paté with some of the bacon.