by Jason Price | Dec 29, 2016
Sausage Making 101: The Bratwurst Perhaps no other sausage or meaty confection carries the same weight among culinary consumers than the bratwurst. Whether you are tailgating in the frozen tundra of Green Bay or watching the Cubbies lose at Wrigley –...
by Jason Price | Nov 18, 2016
Ciccioli – The Italian Cousin to Rillette A couple of years ago I worked as a stagiare at The Fatted Calf in California’s Napa Valley. And while I learned how to make many things ranging from classic, whole muscle salumi such as coppa and guanciale –...
by Jason Price | Jan 27, 2016
SPAM in a Can I do not like SPAM in a can I do not like it Sam I Am. A few months ago I had the seemingly bright idea of doing a taste test of all the varieties of canned ‘Luncheon Meat’ that I could find locally. Of course, most everyone knows about SPAM...
by Jason Price | Nov 6, 2015
Culatello – The King of Prosciutto! The most prized pork product in Italy is not prosciutto, it is culatello. Due to the extremely long and precise aging process, and the quality and cut of pork – the culatello reigns supreme over all. Imagine the best...
by Jason Price | Aug 21, 2015
Tonno di Maiale – Chianti’s Tuna Any self-respecting food lover knows about Italy’s love of their tuna. The speedy silver fish caught in the Mediterranean is a delicacy with those caught in Sicily being most prized. I once spent a trip on the Amalfi...
by Jason Price | Apr 28, 2015
The Hungry Dog’s La Bomba Chorizo Recipe When I began to make sausage I had a goal to create a killer chorizo recipe. I love the spicy/sweet combination of flavors that a good chorizo has along with the satisfaction of eating it with eggs from my backyard...
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