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Bollo Preñao
For the sake of Diversity — the goddess of our age — made some Bollo Preñao by the general guidelines of Jeffrey Weiss’ “Charcuteria” book....
Archbishop’s Scribe Tenderloin
There were not many archbishops of Toledo whose acumen and talents surpassed that of Alfonso Carillo de Acuna. Yet, Carillo dedicated his life to serving God in a curious way...
Cold-Smoked Boar Coppa
Before our scientists came up with the Big Bang theory, most Hindus believed that the universe emanates from a navel of Vishnu, who reclines on his cosmic serpent as he...
In the Likeness of ‘Nduja
Designation of this product as “In the likeness of ‘Nduja” instead of simply ‘Nduja owns to the requirements of the Denominazione di Origine Controllata. Yet,...
Penates
Etymology is a curious thing. The way the meaning of the words change reflects on the countless milestones of the history our nations and civilizations. Yet, words have memories. They...
Finocchiona
Tuscany provides a handy share of elite products. It doesn’t hurt that they’re finely advertised, of course, but one has to admit: it is a land where the earth itself...
18th Anniversary Salami
While creating this salami, I was contemplating on the life and theology of Friedrich Schleiermacher, the father of the liberal theology. Here and now, I...
Sabadiego
Annual slaughter of a pig was a special occasion of my Ukrainian childhood. I felt pretty sorry for the creature, but also excitement of the event. There was a ritual...
Bresaola from Whole Sirloin Tip
This product was my first attempt to utilize Texel DCM-1: cultures, developed for the whole muscles. At the end, there was a noticeable difference in the final product. It’s not...
Caraway Capocollo
At the age of 16, I spent a month in Luthuanian city Druskininkai. It was during the winter when USSR officially collapsed. The world and...
Blackstrap Molasses Capocollo
One should be careful when using Blackstrap Molasses in charcuterie. “The same wind that uproots trees makes the grasses shine,” taught Rumi. Give too much and you cannot escape bitterness....
Basic Methodology of Dry-curing Meats: Nitrates, Starter cultures, and Equilibrium curing
Nitrites \ Nitrates. 1) Europe: Here, the most commonly used product comes under the name of “Nitrite salt” (sol peklujaca), which contains normal salt and a very little quantity of...
Bresaola from Whole Boneless Arm Shoulder
I’ve noticed that when I offer charcuterie plate to the uninitiated – and in Oklahoma it happens more than often – bresaola is the first...
Sobrasada in the style of Mallorca
The connection between Mallorca, Sicily and Calabria is well known. Incorporation and Christianization of Mallorca in 1229 into the Crown of Aragon was the beginning of its Mediterranean expansion. Sicily...
Cantimpalos-Style Chorizo with Mold
“…I went to artisans, for I was conscious that I knew nothing at all, as I may say, and I was sure that they knew many fine things; and in...
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