Русский
Deer in Caraway
Nowadays I find myself finally reading Timothy Snyder’s “Bloodlands: Europe Between Hitler and Stalin.” In the chapter on the Ukrainian Holodomor – if you don’t...
Meat Curing Chamber in home settings
More often than not, I find myself to be the underserving subject of praises from my friends on my “sophisticated” abilities to dry-cure the high-prized Old World meats at home. ...
Deer “Prosciutto”
This deer “prosciutto” comes from a poor creature of our Lord, mercilessly killed by an arrow of a good friend, Michael. I’ve known Michael through one of my day-jobs for...
Six-Month Old Cured Coppa
As my lazy “July reading,” I’m going through the pages on Davies’ “Vanished Kingdoms.” At the time of presidential conventions of both parties, it is imperative to remember what time...
Fuet with Mold
Among many contributions, Catalonia has given us Antoni Gaudi, FC Barcelona, Dali, and Montserrat Caballe. As given for the descenders of ancient Goths, they had to fight with all and...
Dry-Cured Shoulder Picnic
Earlier this week, I’ve been torturing my unfortunate students in the Intro to Philosophy class with Kierkegaard’s “Concluding Unscientific Postscript.” To be exact, on the...
Chiliesque Salamini
My wife and I arrived – as refugees — to the U.S. around the time when our illustrious President was offering a free lecture to the nation on the intricacies...
A Pressed Ham with Chicken and Pork
A pressed ham; something that works excellent for sandwiches and casual lunches at school. 3272gr. of skinless chicken breast, 2288gr boston butt without neck,103gr schwartenblock ( pre-cooked skins, ground with...
Chiliesque Mini-Sausages
Chiliesque Mini-Sausages are done by the same recipe as “Chiliesque Salamini”, but with hog instead of sheep casings. The dry-curing process lasted around five weeks....
21 Month Cured Mangalitsa Ham
If there is a pinnacle of charcuterie’s creation, it is a dry-cured ham. Known as a country ham, prosciutto, šunka, jambon, schinken, jamon, or pršut, it’s all – relatively speaking,...
Molasses Capocollo
On one pork neck: 2.5% sea salt; 2.5% Black-Strap Molasses: 0.25% cure#2; 0.7% onion powder; 0.4% dried oregano: 0.1% cayenne pepper; some semi-sweet red wine. After all ingredients are added, the...
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