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.
A trio of appetizers made from a pig's head: Confit pork cheek, crispy fried pig's ears and brawn pâté
This Pork Tenderloin Sandwich is all in your face! What!?
My new love: Homemade Hickory Smoked Bacon.
Homemade sausages, made of pork, beer and other spices. These were eventually cooked over an open fire on skewers.
Homemade duck bresaola [Russian]
Pork Belly Reuben. Need I say more?
Savory Bacon Home-Cured with Juniper Berries, Garlic Cloves, and Crushed Black Peppercorns.
Home Made Prosciutto..Delicioso~
Duck/apricot and fig/porcini pates take center-stage in this charcuterie plate. Organic meats are complemented by artisan cheeses and Midas Touch ale by Dogfish Head.
Bresaola with cream cheese mousse and pesto
Building a smoky grilled cheese sandwich with sopressata, smoked gouda, and fried sage.
Home Cured and Smoked Bacon - made from locally sourced pork belly
Curing & Smoking your own bacon is a cinch!
And tastes, SO.MUCH.Better
A blogger visit to Rue Dumaine in Dayton, OH
(Pork shoulder + Berkshire ham) + lard crust² = a scrumptious English Pork Pie and a happy Colloquial Cook
Wild Boar Sausage
Raw bacon? Nope. It's pancetta tesa and it's cured and ready to eat.