РусскийReturn Sausage
After skipping dry-curing meats for a year, I’m back with “Return” sausage. Nothing exceptional here. Minimum spices, regular proportions. Yet, there is something new. For...
Chistorra – sausage from Navarra
Chistorra – sausage originally coming from Navarra and the Basque Country. There are plenty of options how to cook chistorra and we can spend days listing them. Chistorra is a...
Deer in Burgundy
Our tastes have changed. In the testimony to the arbitrary nature of our dining inclinations, take Jerome Loppomano’s observations: “Pork is the habitual food of poor people, those who are...
Kupel’ski Hand-Cut Sausages
We, Ukrainians, have a complicated history with our Polish brethren. When Polish arrogance meets Ukrainian hot-headed craziness, the results are unpredictable. On one side, now...
Колбаса Сырокопченая Майкопская Высшего СортаMaykopskaya Dry-Cured, Cold-Smoked Sausage, High Grade
“Soviet” sausage is a tricky subject. As I re-create some of them, there is a number of points worth noting. First, despite the strict directions, the procedures – especially when...
Sausage with orange and cognac
Pork semi-fat – 3kg Fat – 500 gr. Salt – 2% CUR#2 – 0,25% Sugar – 0,5% Black pepper – 0,5% Pimenton – 0,3% Granulated garlic – 0,5% Orange peel...
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...
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...
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 no Ukrainians around — you...
Easter 17
Recipe: Lean pork – 13% Fat trimmings – 18% Semi-fat pork – 56% Skinless chicken breast – 11% Sea salt – 1.5% Cure#1 – 0.25%...
Bollo Preñao
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...
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....
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...
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