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...
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...
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...
“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 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...
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...
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;...
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...
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...
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...
Please support this website by adding us to your whitelist in your ad blocker. Ads are what helps us bring you premium content! Thank you!
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.