Category Archives: pork

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

Brine + Love = (Rullepølse + Corned Beef + Sunshine)

As March roared in with yet more stormy winter weather, a series of dismaying events occurred.  First, my beloved truck broke down in a decidedly permanent fashion. As a wheelchair-using person who lives rurally, I spend most of the year … Continue reading

Posted in beef, charcuterie, pork, recipe | Tagged , , , , , , | 26 Comments

The Salt Cure: Plain, Savory, and a Fine Paté

This month’s Charcutepalooza challenge involved dry salt curing, and I had a number of projects in mind.  I knew that I needed to start another guanciale because I was halfway finished eating the first one I’d made back in December, … Continue reading

Posted in bacon, charcutepalooza, charcuterie, extremities, nose-to-tail, pork | Tagged , , , , , , | 39 Comments

Vermont Salumi

I heard a story recently on Vermont Public Radio about a charcuterie maker named Pete Colman, and being a student of the art myself, and impulsive, I looked up his website and called him to ask if I could come … Continue reading

Posted in charcuterie, pork, sausage | Tagged , , , , , , , | 10 Comments

Devilled Pig Kidneys

On Sunday I had the great good fortune to attend Cochon 555, a rock-concert-like celebration of heritage pigs.  Five amazing chefs, five different heritage pigs, a butchery competition, really great oysters, lots of fantastic people, and my favorite St. Germaine … Continue reading

Posted in kidneys, nose-to-tail, offal, pork, recipe | Tagged , , , , , | 12 Comments