Category Archives: pork

The Sugar Mountain Farm Butcher Shop Project launches!

Pull on your galoshes and hurry on over to Kickstarter to back a really fantastic project: Walter, Holly, and their family are building an on-farm butcher shop at Sugar Mountain Farm! This really is good news, not just for those … Continue reading

Posted in alternatively sourced meat, bacon, charcuterie, curing, extremities, kidneys, liver, nose-to-tail, offal, pig's ears, pork, sausage, tongue, trotter | Tagged , , , , , , | 5 Comments

Spicy Bright Birthday Balls

Each December my family celebrates my birthday by getting our Jule-cozy on with a Sunday visit to the Solstice & Christmas revels in Hanover, and then we head over to enjoy dinner at my favorite local restaurant, West Lebanon’s Yama. … Continue reading

Posted in beef, charcutepalooza, charcuterie, nose-to-tail, pork, recipe | Tagged , , , , , , , , , | 20 Comments

Have Feast, Will Travel

I recently asked a group of friends to help me pin down a secular, psychological, or philosophical equivalent to the term `grace’ as it is sometimes used in a religious context, describing the experience in which a person feels that … Continue reading

Posted in charcuterie, curing, duck, hog casing, liver, offal, pork, recipe, sausage, Smoke, venison | Tagged , , , , , , , , , | 24 Comments

A Picnic with Walter

The elements which produce a well-cured bit of charcuterie are straightforward:  really great meat, salt, and time. It sounds simple, and honestly it is, but the loving and obsessive details –the herb and spice choices, the long close scrutiny, the … Continue reading

Posted in charcuterie, curing, hog casing, pork, recipe, sausage, Smoke | Tagged , , , , , , , | 37 Comments

Everything Is Just Ducky

Okay, not really. This month my Charcutepalooza projects have been all about how good food –dreaming it up, cooking it, talking about it with friends, sharing it with friends and family, and (not least) eating it– sustains the spirit as … Continue reading

Posted in alternatively sourced meat, charcuterie, duck, liver, nose-to-tail, pork, venison | Tagged , , , , , , , , , | 17 Comments

Gala Pork Pie, Oh My!

Despite having been born in England, I had never tasted even a modest shop-bought pork pie, much less the festive Gala Pie. I had seen mention of these savory meat pies in books, had re-wound a few British television programs … Continue reading

Posted in bacon, charcuterie, pork, trotter | Tagged , , , , | 43 Comments

You say Chorizo, I say Chouriço

Actually, I say both! Today I made both Mexican Chorizo and Portuguese Chouriço, as well as a batch of forcemeat for tasty old-fashioned crepinettes de porc.  It was a big sausage day.  I made about five pounds of each, and … Continue reading

Posted in charcuterie, hog casing, pork, sausage | Tagged , , , , , | 18 Comments

Eggus Benedictus

This breakfast involved a satisfying and delicious trifecta of cooking projects,  bringing together the varied activities of baking, charcuterie, and sauce-making and resulting in a plateful of surpassing tastiness.  Plus there was that deeply pleasurable feeling of having created all … Continue reading

Posted in charcuterie, duck, pork, Smoke | Tagged , , , , , , , | 12 Comments

Pig’s Head Pozole: Thanks, Mexico!

It’s taken two days to make a giant beautiful pot of pozole, and I’ve been thinking about all the things that I love which have their roots in Mexico, and particularly from Mexican kitchens: all the different more-ish salsas, rich … Continue reading

Posted in extremities, nose-to-tail, pig's ears, pork | Tagged , , , , , , , , | 9 Comments

Best Pancetta Ever

Back in February for the Charcutepalooza challenge, I made several bacons, and at the same time I mixed up a wildly fragrant dry cure including salt, a bit of Muscovado sugar, toasted and crushed black & white peppercorns, fresh thyme, … Continue reading

Posted in bacon, charcuterie, pork | Tagged , , , , | 12 Comments