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...

The Salam D’la Duja has been ready for a little while now, but I haven’t had a chance to post about it. The one pictured here on the lef...

The boccia al finocchio has been ready for a while, but I’m just not getting around to writing about it. I apparently forgot to take not...

The Salame di Mugnano is finally ready! It took longer than I thought it was going to, but sometimes these things have a mind of their own...

The goat salame is ready! They smell amazing. I'm very pleased with how they turned out. Take a look below for more details on how th...

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 ...

The chorizo is ready! Well, it was ready last week, but I'm just getting around to writing about it now. This is the 1st one I've ta...

It may not seem like long enough has passed from the posting of the recipe for the salame di Sant'Olcese for it to be ready, but that...

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...

I know, it's been a long time coming. I'm sure many of you have been wondering what the heck happened since the last farmer vs. comm...

Well, it's finally time for the tasting of the cacciatorino salame. As you may remember the last post was the set up for an experiment....

It's only been 10 days since I put this salame in the curing chamber, but it's ready! I kept the chamber at 56 deg. F and a humidity...