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...

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...

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...