Low on the Hog

As I got started making different types of charcuterie I quickly saw my needs grow as the variety of types of things I wanted to make also g...

In my research into Atlanta when Rebecca and I started considering a move to The South I came across a monthly event meant to bring home co...

About this time two years ago, Rebecca and I were finishing up planning our honeymoon, set to take place right after our late May wedding. B...

I vaguely remember the first time I heard of lardo. I was familiar with Lard, but why add the O at the end? It was a Mario Batali show he u...

One of the first recipes I tackled in the earlier part of the last decade was the duck "proscuitto" from the Charcuterie book. M...

Growing up I would say I knew of 3 sausages: Hot Dogs (of the Oscar Mayer type), Polish Sausage/Kielbasa (again of the Eckrich/Oscar Mayer ...

Since the time restraints hit me harder than expected for the charcuterie for the wedding, I needed to choose wisely that which was going to...

So after the four days of fermentation in my chamber (oven) it was time to get some smoke onto these 32 'nduja monsters. The pH had dro...

As part of our culinary offerings for our wedding in May, I am getting to do a cheese and charcuterie table. I have to admit that I am a bit...

During the Fall after returning home from my second stay in France I decided to get a little more serious about my cooking plans. At a local...

So, yesterday I finally gave in and had to try one of the small tester pieces of the first 'nduja batch . It had started out at 170g and...

So, it doesn't come from low on the hog, or from any part of the hog for that matter, but Bresaola is a delicious Italian cured meat, ma...