Cured Meats

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...

I'm a week late for the traditional Italian new years sausage, cotechino , but no big deal. Had some friends over for our 8th annual c...

It's that time of year again, when cotechino makes its yearly appearance, in preparation for the New Years feast! I've explained the...

I'm sure many of you have heard of Zampone , the foreleg of a pig which has been "emptied" and then used as a "bag" ...

Well, it's New Years, or it was just last week, so of course I had to make cotechino, the traditional Italian New Years sausage. I'v...

Last week when my brother was in town I cooked up one of the cotechini. I left it in it's vacuum bag, put it in a large pot of water, an...

This is the salume that started my adventure into curing meats. These are available from a few Italian butchers in New York, but I haven...

Sanguinaccio - what is it? Sanguinaccio derives its name from the Italian word for blood: sangue. It is a sausage made using the blood o...