December 13, 2012
I joined last year’s Charcutepalooza competition a month late, which meant that I never officially prepared duck prosciutto or guanciale, even though I had made them both previously. I also skipped over a basic panceta, choosing instead to make my own bacon, which had earned me watch list status from the local fire department. I [...]
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December 12, 2012
The new batch of salami wasn’t the first addition to the curing cabinet this fall. I thought I’d ease back into charcuterie mode with something simpler from Salumi, but something that was also an improvement on one of my previous attempts. The lonza cured with orange and fennel met both of those requirements, in particular [...]
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