Who knew that making Italian sausage at home is satisfying and delicious (and not all that hard!)?
Home cured maple bourbon bacon is paired with stone ground grits and a fried egg.
Merguez Frites - The highest and best use for our latest Charcutepalooza booty, homemade merguez sausages.
Nose to Tail...Ease your way into the concept with an Asian Style Pig Ear and Pork Terrine
how to make fennel pollen and white port salami at home
Charcuterie is the path to life's potential and this Sweetbread and Crawfish terrine is the guide.
Eggs Benedict ... from scratch? Yes, you can and it's easier than you would think!
Homemade Tasso Ham with Shrimp and Grits and Fried Green Tomatoes. Charcutepalooza April 2011.
Head Cheese. What it is and do you would actually want to eat it?
Corned Beef seasonings for Charcutepalooza Challenge, March 2011
Home made corned beef--the culmination of a bit of sleuthing and a bit of luck.
Brining a grassfed brisket without preservatives to make homemade corned beef for charcutepalooza.
Smoked salmon and cashew pate
Samplers of country terrine made from pork, served with crusty bread at the Taste of Sydney festival 2011.
Making your own bacon at home is so ridiculously easy, you'll wonder why you waited this long to try it.
Chicken Galontine and Beef Tartar from The Butcher Shop in Boston, MA
Looking to cure meat at home? Here are some important tips and advice on how to do it safely.
Sobrasada rolls, bread stuffed with delicious Balearic charcuterie... perfect for breakfast with soft-boiled eggs!
Pate de Campagne...Country Pate. Make yourself proud with a little homemade charcuterie.
Home Cured Bacon
Home-cured pancetta - so easy, so good. For this month's Charcutepalooza.
How to make blood sausage at home. It is actually edible..honest.
What to do with housemade duck prosciutto? Hors d'oeuvres of course, but how about some tortellini in brodo?
These Bagels were perfect for my home cured Lox. Success!
Baby turnips roasted with home cured guanciale, finished with fines herbs.
Rolled Pressed Pig’s Head from The Art of Charcuterie by The Culinary Institute of America
Bacon Jam : Salty, sweet, meaty, smoky, and tinged with coffee and maple flavors, this spread will make you rethink breakfast.
How to render duck fat and make crispy duck cracklins.
Italian Sausage with Roasted Peppers from The Art of Charcuterie by The Culinary Institute of America
Home cured duck prosciutto for this month's Charcutepalooza.
Home Cured lamb prosciutto. Recipe and tips on curing meat at home.
Chicken liver and mushroom pate - making charcuterie at home
Learn how to dry cure a lamb leg at home!
How to make your own pancetta, or taking bacon to another level.