Category: Charcuterie

Fresh Italian Sausage

I have been making my own sausage for a few years now, ever since I picked up the book Charcuterie: The Craft of Salting, Smoking,

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Bacon Pictures

I took another shot at Charcuterie, this time branching out from the basic cure. Once again I ordered an 8.5 lb pork belly from Niman

Read More »

Home Cured Fresh Bacon

After a year of leafing through the excellent book Charcuterie by Michael Ruhlman and Brian Polcyn , and vowing to make sausages, bacon, etc. “one

Read More »

Category: Charcuterie

Fresh Italian Sausage

I have been making my own sausage for a few years now, ever since I picked up the book Charcuterie: The Craft of Salting, Smoking,

Read More »

Bacon Pictures

I took another shot at Charcuterie, this time branching out from the basic cure. Once again I ordered an 8.5 lb pork belly from Niman

Read More »

Home Cured Fresh Bacon

After a year of leafing through the excellent book Charcuterie by Michael Ruhlman and Brian Polcyn , and vowing to make sausages, bacon, etc. “one

Read More »