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 month's Charcutepalooza challenge .... galantine. Chicken & apricot forcemeat inlaid with a pork tenderloin and poached in it's own skin.
Duck and cherries go perfectly together. Throw in a Charcutepalooza challenge and it all works!
Charcutepalooza Terrines and Pork Feet Jelly
Mortadella and the indelible mark of Charcutepalooza
We knew we were in for trouble the moment we got the phone call that said “I’ve got 30 pounds of pork…wanna make sausage?”
May has been a heck of a month ... time for sausage!
