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How to Make Beef Heart Pastrami

How to Make Beef Heart Pastrami

Captain Beefheart Revisited Growing up in New York gave me access to some of the best cured meats in the world.  And while I had my fair share of Boar’s Head and the like, I also was treated to some great renditions of house made pastrami.  Nothing is better...
Charcuteria Author and Chef Jeffrey Weiss

Charcuteria Author and Chef Jeffrey Weiss

An Impromptu Lunch with Chef and Author Jeffrey Weiss As many of my readers know, I’ve spent a great deal of time in recent history learning the art of charcuterie.  And Chef Jeffrey Weiss is the American master of Spanish dry curing. I’ve been hell-bent...
How to Make Lonza

How to Make Lonza

Making Lonza is Easy Cured pork loin is commonly known as Lonza (loin) but may also be referred to by some as Lomo (in Spanish) or Lombo.  Either way, they are all made from whole or cut, boneless pork loin – -preferably with a nice fat cap intact.  Pork loin is...
How to Make Guanciale

How to Make Guanciale

Let’s Learn How to Make Guanciale Together! If there’s one thing you should learn in the world of charcuterie it’s how to make guanciale.  Guanciale (pronounced gwan-CHAH-leh) means pillow in Italian.  It beats the hell out of bacon or even pancetta...
How to Make Bacon at Home

How to Make Bacon at Home

Charcuterie for Beginners – Making Bacon When I started pursuing my meat curing dreams I began by making one of the simplest things I could at home – bacon.  I had no curing chamber, nor any sense of temperature and humidity controlled environments.  So, I...
How to Make Lamb Prosciutto

How to Make Lamb Prosciutto

I Do Not Like Commercial Lamb. I Do Not Like It, Sam I Am. I love the rich, gamey flavors of lamb.  And I loathe the flavorless lamb we typically get in most grocery stores in this country.  If you’ve ever had the pleasure of eating lamb in other countries you...