Earlier this summer I had the pleasure of attending a Whole Hog Butchery class at Kitchen in the Market with local salumi-maker and chef Mike Phillips of Three Sons Meats in Minneapolis. We learned how to breakdown an entire hog for Italian salumi (cured meats), including dry sausage, coppa, hams, pancetta, lardo, etc. Little Foot Farms raised and supplied the pig, Read more ›
I recently saw a tweet go by for “Sichuan Bacon.” Hold the phone. Click. It was from Hank Shaw author & blogger of Hunter Angler Gardener Cook, who’s site I just love to follow. What a fabulous idea. I had just purchased a few ounces of Sichuan peppercorns, so the tweet was clearly a sign of planetary alignment. Last year while participating in Charcutepalooza, I honed my curing skills, particularly on bacon and ham. Read more ›
The final challenge for Charcutepalooza was to make a whole mess of charcuterie items and throw a party to celebrate the makings. Thank goodness I had a whole month to prepare, because that’s how long it took me to do it all. If I had not done the eleven preceding challenges, this final project would have been impossible. Read more ›