РусскийCold-Smoked Speck from Mangalitsa
There are not many items in the realm of charcuterie that could surpass a cold-smoked, aged for at least six month speck from a mangalitsa...
Capocollo’s Trinity
Satan tempted Jesus by bread, power, and vanity; Shakyamuni, the Buddha of our age, had to face Mara’s greed, boredom, and desire. I’m tempted by this tasty Trinity. They passed...
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...
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, legal niceties aside, what is...
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...
Pork neck en sous-vide
When I was busy preparing meat for a massive process of air-curing and smoking, it turned out there was a piece – pork neck –...
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 stipulate that his understanding of...
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...
Smoked Coppa with Calabrian Peppers
Simple curing mixture: salt – 3%, #2 – 0.25%. After 3 weeks in refrigerator in vacuum bag meat (cross Berkshire/Chester white) was washed with white...
Lomo Embuchado (Pork Loin)
Followed recipe from the book of Jeffrey Weiss “Charcuteria The Soul of Spain”, with some modifications. Couple of changes to the recipe: I left all back fat and skin and...
Pork saltison
I’ve got couple of pig ears and feets with trotters from local supermarket. Very coarsely chopped everything, boiled in water for 5 min and discharged liquid. Slowly cooked (~85 C)...
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....
Suckling pig
In every country there are typical Christmas festive dishes. In Czech Republic it’s carp, in States – turkey, in Russia – “Olivie” (Russian salad) and vodka. In Spain suckling pig...
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