Cured Meats

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...

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...

Sicily may not be the first place you think of when you think cured meats, but just like all the other regions, they too have their speci...

I’ve done guanciale many times before, so this really isn’t anyhing new. What’s IS new is the cold smoke I applied to it before putting ...

I think i’ve previously said that bresaola is always made with lean pieces of meat. This is true traditionally in Italy, but some discussi...

In the southern part of Italy what’s “coppa” in the north is called “capocollo”. That’s where the American term “capicola” or “gabagool” co...

If there is a King of salumi, it's definitely Culatello di Zibello . Many might think that honor belongs to Prosciutto di Parma...

Everyone knows beef bresaola .....it's a common salume that's generally a good starting place for people new to the hobby. In tal...

If I've said it once , I've said it a thousand times. Prosciutto, while commonly associated with a pig leg, can really be made with ...

A little while ago I was roaming the isles at my local Asian grocery store, and in the pork section i noticed some thinly cut, very round st...

The guanciale has been curing in salt for about 3.5 weeks, so it was time for it to go into the drying chamber. I gave it a quick rinse, st...

I've made guanciale before, so i'm not going to go into too many details about its awesomeness. It's basically like pancetta , e...

This is a pretty requested recipe, and I'm finally getting around to making a batch, so I hope this answers the numerous questions I...

The lamb prosciutto spent about 30 days in its salt cure, and it was time to move it into the curing chamber to dry. I left it longer than ...

If you say "prosciutto" to someone, automatically the first thing they think of is a cured pig leg. In reality prosciutto could be...

I don't know if this is even worth posting, as i've discussed pancetta previously,but since I'm trying a new formula, and I hav...

The pancetta has been curing with its spices and salt for about 10 days. It's become pretty firm and the flavors should have permeated t...

If bacon makes everything better, then pancetta makes everything better still! It's similar to bacon, in that they are both made with po...

Lonzino is a pretty simple salume. It is a salted and then dry cured pork loin. I guess it could be the equivalent of a pork bresaola . It...

Whoops! I meant to leave the guanciale in the salt cure for about 7-9 days, instead I left it 16. I hope it doesn't come out too salty....