pig

Cabbage Batch

July 18, 2013
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Although I grew up just outside of New York city, there are some things I never assimilated. One was the accent, another was the ubiquitous sauerkraut on hot dogs. I always thought it was nasty, foul-smelling and -tasting stuff – at least the kind that came out of a can. It wasn’t until I started […]

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Son of the Cabinet of Doctor Charcuterie*

February 9, 2013
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I had successfully prepared lonza and pancetta, the salami was underway, what else could I try to cure? A quick check of the Deep Storage Facility inventory list revealed a pair of forelegs from a half pig I ordered a few year ago. They were little more than trotters with the hocks still attached, definitely not as […]

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That’s How I Roll

December 13, 2012
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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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The Lonza in Winter

December 12, 2012
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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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Return to the Cabinet of Doctor Charcuterie

December 11, 2012
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Last year at this time I was furiously scrambling to complete my final entry in the Charcutepalooza competition. My lonzino and bresaola had just crossed the time/weight threshold for safe consumption, and quickly disappeared in a flurry of holiday gifts and dinner party appetizers. The salami I had made the month before took longer to […]

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Taking the Cure

August 28, 2012
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When I learned that Michael Ruhlman and Brian Polcyn, the authors of Charcuterie, were planning a follow-up book, I knew I’d be buying a copy for two reasons: I wanted to see which subset of charcuterie they would be treating in more depth. I had to make sure that they provided more information about safe […]

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The Butchered Pig is Better Than the Supermarket Spew and Roasted Head Will Serve You More Than Tenderloin Will Do *

June 21, 2012
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She Who Must Be Obeyed, knowing that a tie or Sunday brunch wouldn’t cut it as Father’s Day gifts, bought me an early present: a pig butchery class presented by Formaggio Kitchen in Cambridge. I didn’t think I’d get any hands-on time with a knife and a pig (liability issues, I’m sure), but I knew […]

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A Boy and His Pig *

May 22, 2012
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A year after the Halloween party responsible for the world’s worst pumpkin pie, my housemates expressed a desire to host another party, “but this one should be a full dinner.” I offered to cook, asked for possible menu suggestions, but received no response. When we were just four days away from the hypothetical party, I […]

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Seventh Annual Birthday Dinner: Menu

May 12, 2012
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I‘ve been busy, preparing to host the seventh annual birthday dinner for She Who Must Be Obeyed. I’m trying something different this year, focusing on a “whole hog” dinner theme instead of a longer series of smaller, labor-intensive courses. Here’s the menu: Charcuterie   Green Eggs & Ham Primevo Lambrusco di Sorbara Pig Kidneys, sage, leeks, potatoes […]

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No Poach, Chorizo

March 1, 2012
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I was looking for a recipe that incorporated the Spanish chorizo I had made when I noticed a feature in Food and Wine about “iconic chefs.” It’s hard to argue with the list, one chef chosen for each decade of age (including Achatz, Flay, Keller, Puck, Jaffrey), but the recipes associated with each chef are […]

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