by Jason Price | Mar 12, 2015
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...
by Jason Price | Dec 8, 2014
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...
by Jason Price | Oct 29, 2014
Making Lonza is EasyCured 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...
by Jason Price | Sep 26, 2014
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...
by Jason Price | Sep 16, 2014
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...
by Jason Price | Jul 18, 2014
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...
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