charcuterie

Traditional English Pork Pie

While going through the freezer the other night making space for hunting season, I collected a number of pig trotters that were begging to have something done with them. I decided on pork pie. The trotters would be cleaned and boiled to make an aspic for the jelly. I depended on a mash of recipes […] Read More

Rabbit sausage with morel mushrooms

Rabbit and morel sausage… one of my seasonal favorites. Seasonal because you must have fresh morels, and non-freezer-burnt rabbit. Deboning a rabbit is some pretty tedious work too. Whether you are harvesting your own rabbits, or buying them from a breeder, have that rabbit ready for when the morels pop! This has to be hands […] Read More

Make Mortadella di Bologna

Mortadella originates from Bologna, Italy. It’s nicknamed “la grassa,” which means fat. Mortadella has been made for the last five hundred years, yet many Americans haven’t heard of it. When told it’s Italian bologna, they think of the stuff we ate as kids (but stopped eating when we grew into adults and found out how […] Read More

Make Venison Bresaeola

Lately, I have been curing what’s in season, and right now, it’s hunting season so this series of posts will feature venison. All of these products are cured. It requires an environment where you can reliably control temperature and humidity. Once you have the environment, and the basic knowledge of safely curing meat, the recipes […] Read More

Make Venison Landjaeger

Lately, I have been curing what’s in season, and right now, it’s hunting season so this series of posts will feature venison. All of these products are cured. It requires an environment where you can reliably control temperature and humidity. Once you have the environment, and the basic knowledge of safely curing meat, the recipes […] Read More

Cure and dry deer heart

This post has been edited and updated with subsequent pictures and info that I have gleanedĀ over the years. — Hunting season means deer hearts are plentiful. It’s common for friends to drop off their hearts to me and tell me to do with them what I may. My original article wrote about curing what’s in […] Read More

Prosciutto, or dry cure country ham

I tread lightly on this terrain as this is the first prosciutto I have ever made. Not only that, but there are so many styles, and so many beliefs when it comes to drying a whole ham. You apparently can’t just call a ham a prosciutto (singular for prosciutti) because a real prosciutto starts with […] Read More

Make Pancetta Arrotolata

A good primer for those delving into charcuterie is to make pancetta. There are several styles and “arrotolata” simply means rolled. This to me is the more familiar style and the one I chose because I like trussing up the meat. Here, I’m just adding to the many articles on the internet on making pancetta. […] Read More

Build a meat curing and drying chamber

After enough years of cooking and smoking meat, it’s natural for one to venture into the world of curing and drying meat. The art of charcuterie has been around for ages. In Roman law, there were regulations that governed the trade of charcuterie and the French had a profound impact on perfecting it. Charcuterie was […] Read More

Making sausage at home

Sausage… they say everyone loves it, until they see how it’s made. When I saw how it was made commercially, I cringed. There’s a lot going on in commercial sausage-making and in the end, it’s jacked with a lot of things we can’t pronounce. Things that are probably worse than the original meat and fat […] Read More