I have never taken part in a blogging challenge or event before, but when I heard about Charcutepalooza, I knew I had to participate. Charcutepalooza
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,
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
After a year of leafing through the excellent book Charcuterie by Michael Ruhlman and Brian Polcyn , and vowing to make sausages, bacon, etc. “one
I have never taken part in a blogging challenge or event before, but when I heard about Charcutepalooza, I knew I had to participate. Charcutepalooza
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,
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
After a year of leafing through the excellent book Charcuterie by Michael Ruhlman and Brian Polcyn , and vowing to make sausages, bacon, etc. “one
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