Homemade Moroccan Spiced Sausages
A video post showing how to make the classic dry cured pork loin - lonzino
charcuterie: great with Bordeaux, red or rosé, especially when all homemade by the vigneron himself...love this story about small, family-run estates (and a list of 10 wines at the end)
Homemade venison sausages, flavored with wild sage, juniper - and a little gin.
Black Pepper Beef Jerky
Making Salt Cod at home. How to make this classic Mediterranean cured fish. Simple, easy, no special equipment required!
Home made pancetta from Charcuterie by Ruhlman and Polcyn.
Dill Cured Salmon, recipe inspired by Charcuterie.
Pork Rillettes. Demystify this gourmet treat. Time consuming, but well worth the effort for a little homemade charcuterie.
How to make authentic dry cured Spanish Chorizo at home
Chewy and earthy, it's as good as prosciutto from a hog.
How to make the cured meat "coppa" at home.
Meat glue week continues with a frankendeli roll
Duck Prosciutto, recipe from Charcuterie by Michael Ruhlman.
A simple pork pate recipe, and an introduction to French style butchery
Homemade chicken sausages with apple and Calvados.
Home Cured Salami. Tasting and production.
Pig's head terrine with candied carrots @ TORO, Ken Oringer's Barcelona-inspired restaurant in Boston.
Pork and apple brandy rillette recipe
The art of charcuterie at Church & State Bistro in Los Angeles.
How to make salami at home
Homemade guanciale and spaghetti all'amatriciana. The hard part is finding the hog jowls.
How to cure Guanciale at home. Guanciale is salt and air cured pork jowl - think really porky bacon!
Nem Chua - Vietnamese Cured Pork
A step-by-step guide to making perfect duck confit -- a key ingredient in cassoulet and other wintery treats.
"Gambino" sandwich at COCHON Butcher, New Orleans
Making salami at home. After 1 month of hanging this salami is finally ready for slicing!
How to make home-cured pork cheeks, or guanciale
Charcuterie plate at Beast, Portland, OR
This year, instead of roast turkey, we're having homemade Turkey Cranberry Sausage.
Guanciale, an easily prepared, cured pig jowl, has a wholly unique flavor that is unctuous, complex, and incredibly porky.
Meat curing at home - the bresaola is done!
San Francisco Farmer's Market and Nduja from Boccalone
Pork Pie - How to make this British classic. Perfect for picnics and lazy lunches.