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?
This wretched monstrosity is a Mosefund mangalitsa belly a day into its curing process. This was a bit of a process. I really wanted to find an outlet for all this lovely, fragrant oregano I have. I've just never seen it used much in curing.
How I made speck di carre'
How I made Soppressata
How I made elk speck
The results of my culatello
See the results of my speck made with Mangalitsa
How I made Capocollo di Calabria with the neck of a Mangalitsa pig
Quick post about me making a fiocco
Making Salsiccia di Calabria with help from Rosetta Costantino, author of "My Calabria."
Quick 'Nduja how-to
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