РусскийMinced ham
At various times I came across an opinion that it is necessary to add an agglutinative component (gelatin and other collagen derivatives). However, I am...
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...
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...
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...
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 “ Out of love for...
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...
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. On 4244 gr. of cut...
One-piece ham
For the one-piece ham I chose pork’s backside meat piece – ham. This piece is the cheapest and it contains different in structure and color muscles. Pork – 2500 gr...
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,...
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...
Assortment of 5 stewed meat types
Doing some revision in a cooler suddenly I discovered small pieces of different meat and poultry, hidden behind other recent purchases. Should I throw it away, really? A familiar situation,...
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