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Charcuterie and Salumi

I love the art and science of curing meats. It’s not only the historical perspective that makes charcuterie interesting by the alchemy by which one uses salt and fat to preserve meat is truly addictive. I challenge you to find someone who has tried Jamon Iberico or a fine Prosciutto San Daniele and did not like it.

It is the slowest of slow food and my part time hobby. I love creating new things, trying old ones and feeding my friends. I also like to help people and hopefully some of these techniques will prove to be valuable to the beginner or even someone who understands curing but wants to try something new.

Enjoy and bon appetit!

How to Make Coppa: Part 1

Recently there has been a resurgence in pickling, canning and curing at home. The art of charcuterie and salumi is no exception and more people are beginning to try their hand at making their own cured meats and sausage at home. Check out my first post in a series documenting my journey towards starting the next great artisan meat business in Seattle.

Basic Dry Cure Recipe

An essential ‘charcuterie 101’ skill – the basic dry cure recipe which is essential for making bacon among other fine things.

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