Category Archives: pork

The Sugar Mountain Farm Butcher Shop Project launches!

Posted on March 30, 2012 by mosaica

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 butcher shop, humanely raised, pigs, pork, sugar mountain farm, Vermont, walter jeffries | 5 Comments

Spicy Bright Birthday Balls

Posted on December 21, 2011 by mosaica

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 caul, charcutepalooza, charcuterie, crepinette, faggot, fat, frikadelle, gayette, japchae, lace lard | 20 Comments

Have Feast, Will Travel

Posted on December 6, 2011 by mosaica

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 charcutepalooza, duck, faggots, feast, gayettes, love, noix de jambon, pate, rillettes, saucisse sec | 24 Comments

A Picnic with Walter

Posted on December 1, 2011 by mosaica

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 charcutepalooza, love, noix de jambon, picnic, saucisse sec, saucisse seche, sausage, walter | 37 Comments

Everything Is Just Ducky

Posted on October 15, 2011 by mosaica

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 charcutepalooza, delicious, duck, holy wow, pork, rillettes, roulade de canard, roulade of duck, venison, yummy | 17 Comments

Gala Pork Pie, Oh My!

Posted on September 15, 2011 by mosaica

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 charcutepalooza, Gala Pie, hot water crust pastry, pork pie, wild mushrooms | 43 Comments

You say Chorizo, I say Chouriço

Posted on May 15, 2011 by mosaica

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 charcutepalooza, chorizo, chouriço, crepinettes de porc, sausage, yum | 18 Comments

Eggus Benedictus

Posted on April 18, 2011 by mosaica

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 breakfast, Canadian bacon, charcutepalooza, eggs benedict, English muffins, from scratch, Hollandaise, hot smoking | 12 Comments

Pig’s Head Pozole: Thanks, Mexico!

Posted on April 11, 2011 by mosaica

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 hominy, mexican, mexico, pig's head, pork, posole, pozole, soup, stew | 11 Comments

Best Pancetta Ever

Posted on March 24, 2011 by mosaica

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 →