РусскийBlackstrap 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...
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 to disappear. Its ruby color,...
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...
Six-Month Old Cured Coppa
As my lazy “July reading,” I’m going through the pages on Davies’ “Vanished Kingdoms.” At the time of presidential conventions of both parties, it is imperative to remember what time...
Fuet with Mold
Among many contributions, Catalonia has given us Antoni Gaudi, FC Barcelona, Dali, and Montserrat Caballe. As given for the descenders of ancient Goths, they had to fight with all and...
Dry-Cured Shoulder Picnic
Earlier this week, I’ve been torturing my unfortunate students in the Intro to Philosophy class with Kierkegaard’s “Concluding Unscientific Postscript.” To be exact, on the...
Chiliesque Mini-Sausages
Chiliesque Mini-Sausages are done by the same recipe as “Chiliesque Salamini”, but with hog instead of sheep casings. The dry-curing process lasted around five weeks. On 4244 gr. of cut...
21 Month Cured Mangalitsa Ham
If there is a pinnacle of charcuterie’s creation, it is a dry-cured ham. Known as a country ham, prosciutto, šunka, jambon, schinken, jamon, or pršut, it’s all – relatively speaking,...
Molasses Capocollo
On one pork neck: 2.5% sea salt; 2.5% Black-Strap Molasses: 0.25% cure#2; 0.7% onion powder; 0.4% dried oregano: 0.1% cayenne pepper; some semi-sweet red wine. After...
Magre of Provence
Big and juicy french duck breasts (magre) are placed in a wide bowl in one raw. Then we cook marinade pouring: Salt 2% Black pepper 0,5% Allspice pepper 3 units...
Smoked beef
First of all smoked beef is a perfect winter product. It can be kept in fridge in plastic seal bag for 3-4 months and when it is well-frozen it can...
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