Cured Meats

I’m not sure if this is the actual name of this product, but it’s fits! It’s something I made for a party where I wanted to share my lardo...

Boccia translates to “ball”, and the reason for this name should be obvious given its shape. This isn’t a salame that’s classic of anywhere,...

I enjoy researching and making salami that are sort of obscure, maybe not to the region they're from in Italy, but certainly here in t...

While I was back in Italy this past September I ate all kinds of great cured meats. The variety of different salami available is really mind...

As I've previously said , while pork is certainly the main, delicious, animal that is used in cured meats in Italy, pretty much everyt...

Salame di Brianza is a salame produced in the region of Milan, Lecco and Como. It is actually a DOP product which means in order to use the ...

I didn't know much about the salame from Sant'Olcese until i read about it in an Italian cured meats blog . Sant'Olcese is a sma...

I'm an equal opportunity cured meat eater. The product doesn't have to be Italian, it just has to taste GOOD. Case in point, Spanish...

While making the salame tipo varzi I also made a salame al Barolo. I actually didn't use Barolo, I used a Cote du Rhone. Basically it i...

There are a number of reasons people choose to buy farmer raised pork instead of commercially farmed pork, but for me, the most important is...

Salame al finochietto translates to "salame with wild fennel seeds", which is exactly what I made last week. I was actually able t...