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!
Bratwurst is the king of all sausage in my book. Meaty, sweet, and perfect for any season. This recipe will give you the basis to make your own version which will be enjoyed by friends and family for generations.
Ciccioli is the Italian cousin to the French rillette – a beautiful concoction primarily made of pork shoulder braised in lard. It’s relatively simple to make at home and makes a great gift for the meat lover in your life. Here’s the recipe!
SPAM is the legendary luncheon meat that is both loved and reviled throughout the world. But did you know that there are many imitators of this renowned product? Here we take on the onerous task of taste testing 16 different canned meats to determine if a decent version actually exists!
If you are a fan of prosciutto then you will simply fall in love with culatello – the king of all cured meats. Though rarely found on menus, this lovely salumi is to die for. Check out my step by step guide on how to make culatello…
The fine people of Chianti are very clever with the humble pig. So much so that they created a doppelganger for tuna using pork in a dish called Tonno di Maiale – translated as ‘Tuna of Pork’. Check out this simple dish here and prepare to wow your friends.
I love a nice sweet, medium hot chorizo with eggs and potatoes wrapped in a tortilla. But it can often be difficult to find a good rendition of this Spanish/Mexican staple if you don’t have a good carniceria nearby. Here’s a simple recipe that will get you started on your way to making your own ‘signature’ chorizo at home.
Growing up in New York gave me great exposure to the culinary world – including places like the iconic Carnegie Deli in Manhattan. I remember going there as a kid and marveling at the sandwiches so big I couldn’t fit my mouth around them. Now I’m a big kid and I can eat those giant sandwiches – hopefully with the pastrami from this recipe!
Much ado had been made recently about the resurgence of charcuterie and salumi. But much of the focus is on French and Italian preparations. Chef Jeff Weiss’ book Charcuteria: The Soul of Spain shows us what we’ve been missing in the dry cured world and how we can bring these traditional preparations into kitchens worldwide.
Making salumi at home can be one of the most rewarding things a home cook can accomplish. And cured pork loin, aka Lonza, is one of the more delectable treats you can create with some very basic ingredients and the right environment. Check out my simple process for curing pork loin in this post.
Guanciale is a lovely pillow of meat made from pork jowl. About 70% fat or ‘pork butter’ – it’s an essential, versatile ingredient in the Italian kitchen. It’s also easy to cure at home if you have quality pork and the right conditions. Read on to find out how…
Who doesn’t love bacon? This versatile porcine creation is a favorite for many and a cure-all for vegetarians. Check out this easy to follow guide on making your own at home!
Salumi lovers unite! Prosciutto is a favorite of many with the best coming from Parma and San Daniele in Italy. But did you know that prosciutto can be made with lamb as well? Follow along with this step-by-step guide to making this delicious cured treat in your own home!