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 pig. One does not come...
This hot-smoked “Kielbasa Glogowska” comes from Marianski and Gebarowski’s book “Polish Sausages: Authentic Recipes and Instructions.” For any potential buyer of the book, I have to note that the advertising and...
For the sake of Diversity — the goddess of our age — made some Bollo Preñao by the general guidelines of Jeffrey Weiss’ “Charcuteria” book. It shall remain a mystery...
We need good beef, sirloin and tenderloin or back part pieces. We cut it along fibers by pieces length 25-35 cm and width around 6-8 cm. A piece should be...
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...
When I was busy preparing meat for a massive process of air-curing and smoking, it turned out there was a piece – pork neck – originally planned to become a...
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...
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...
Australian boneless lamb leg was treated with salt 2.75%, #2 0.25%, brown sugar (dark muscovado) 1%, granulated garlic, sage and thyme for three weeks in vacuum bag in refrigerator. After...
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...
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