РусскийGold Reserve: Charcuterie’s Version
Since my “Curing Chamber” is going to take a well-deserved rest during the Oklahoma summer, I had to ensure that the lean months would not...
The Mystical Coppa
Each week, the walls of every Vishnu temple on our planet hear the recital of the Taittriya Upanishad: Oh, Wonderful! Oh, Wonderful! Oh, Wonderful! I’m food! I’m food, I’m food!...
Coppa “Pig’s Triumph”
In our preconceived ideas on the subject of fairness, the difficult and prolonged journey should always be crowned by a triumphant ending. It doesn’t always happen that way. Luckily, the...
Spicy Bresaola
This bresaola was made from the “round tip roast.” From beginning to the end, the process took two month and three weeks. It all began when ...
Four Dry-Cured Deer Hams
As the outside temperature rises, I’m speeding up the process of emptying my Curing Chamber that endures harsh Oklahoma summer in my garage. I still have few weeks before it...
Trotsky’s Deer Sausage
Leon Trotsky once said that you may not be interested in war, but war is interested in you. When this deer – or, rather, doe — went for a drink...
Five Spice Cold-Smoked Coppa
This coppa was created as the result of my experimentation with a large quantity of “Chinese” Five Spice mix. Somewhat surprisingly, the end product pairs...
SFD-41
“Everything is fruit to me which thy season brings, Oh Nature.” Marcus Aurelius, Meditations This sausage was created on the eve of my transition into the realm of those who...
Pancetta from Mangalitsa
The process from the beginning to the end took nine month. At the end, with a loss of 11.25%, pancetta weighted 7.1kg. Recipe: On one pork belly: 2.5% sea...
Palyandvitsa
I am a Poleshuk. My people emerged from the Slavic proto-mass with a healthy dose of assimilated Goths as well as Celts and Balts around...
Small sausages. Thin, long and crispy
Having killed the Iberian pig and having processed its meat, I’ve cooked lots of different products. One of them was a simple thin sausage. The recipe and cooking process was...
Rosemary Coppa
This neck came from the half of the hog, locally purchased from Hmong community. The process took two months and two weeks. For one neck: 2.75% sea salt, 0.25% cure#2;...
Croatian Salami
If a manual contains a title a la “Croatian Salami”, especially followed by “Malorussian\Little-Russian Sausage” ( if you use the title, make sure there are...
Pork chips
The pork loin is the leanest muscle, containing almost no fat and membrane. When frying the pork loin comes a bit dry and tasteless. Like most of pork cuts it...
Five-Month Aged Manga Speck
The main task when working with magnificent starting material is simple. Don’t mess it up. Choose only spices that can highlight the quality of the meat, and choose them in...
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