Cured Meats

Well, it sure has been a while! No real news. I continue to make cured meats, always looking to improve. I don't really have the time to...

Oh my, it’s been a while since a last posted something here. I haven’t stopped making stuff, I’ve just been making stuff which I’ve already ...

A while back a friend of mine, Scott from Sausage Debauchery, started a Facebook group for open discussion of sausage making, curing meats a...

Heritage foods is a company which sources and resells premium, small farm, meats from around the country. Really, this is the kind of pork...

A while ago I decided to buy 1/2 of a Guinea Hog from a local farmer. Of course, every part of the pig had to be used to make delicious sal...

The pancetta I made late last year is ready (well, it was actually ready in February!), and it's FAAAANTASTIC. The quality of the p...

I think by now pretty much everyone who is into pork and heirloom pig breeds has heard of Mangalitza pigs. Long story short; they’re an ol...