Cured Meats

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...

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...

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...

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 ...

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...

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...