РусскийSmoked 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...
Bresaola from Whole Sirloin Tip
This product was my first attempt to utilize Texel DCM-1: cultures, developed for the whole muscles. At the end, there was a noticeable difference in the final product. It’s not...
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...
Cured Beef Brisket
Couple of month ago I got 8 lb of pasture raised, grass fed beef brisket. It was cured with Trapani salt 2.5%, nitrate reductase culture...
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 borders around us were radically...
Aged meat (steaks)
My first experience in using new climate camera “Klima” took the shortest period of time, however, it became quite important due to the use of function...
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...
Bresaola from Whole Boneless Arm Shoulder
I’ve noticed that when I offer charcuterie plate to the uninitiated – and in Oklahoma it happens more than often – bresaola is the first...
Minced 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 not the fan of additives...
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...
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 know what it is, google...
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...
Site is using a trial version of the theme. Please enter your purchase code in theme settings to activate it or purchase this wordpress theme here
By continuing to use the site, you agree to the use of cookies. more information
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.