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?
Head to head salame making with Jason from Cured Meats blog.
Speck made just like I ate in Sudtirol in the Italian Alps.
See how I made cold smoked venison Bresaola in the style of Sudtirol in northern Italy
Come see how to make bacon from a gigantic Mangalitsa pork belly.
Aniseed, garlic, black pepper and vermouth give this salame an interesting and complex flavor.
