РусскийSpicy 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...
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...
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...
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 well with a Riesling or...
Smoked bacon
Very simple.Very quick and delicious. The bacon had been salted for 6 days in a bowl with a large amount of salt and some additional nitrite.Then it was washed and...
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...
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 the same time when Saxons...
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...
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 no Ukrainians around — you...
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...
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...
Cold-Smoked Speck from Mangalitsa
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...
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