Low on the Hog

So it turned out that Atlanta Underground Market was becoming so popular that it had to surface. So we immediately signed up when the date f...

One of my favorite things from my brief stint in culinary school was the option to take electives. While most college students find this a f...

It might be funny to announce that about eight or nine years ago I gave up on eating pork (I should note that this excluded bacon and ham). ...

Once again a post has come about by the graces of a little free-time, a great source for local and natural meats and some nudging from that ...

The Basic Dry Cure was one of the first recipes out of Charcuterie that I attacked once I placed my first order for curing salts and such f...

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...

One of the most common things I hear from the few vegetarian friends I have is that of all the meaty deliciousness they left behind, it'...

Some friends of ours recently made the purchase of their first home. Unfortunately it came with an electric range/oven. So Rebecca came up w...

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...

This past fall I visited London with my now fiancée. One of the places we visited was the Borough Market . I found some great things to eat...

So I guess it's about time for an actual post about some charcuterie! This past weekend was time for our now annual New Years Day Dinner...