Cured Meats

The lamb prosciutto , well one of them, is ready. Sure it doesn't look like the nicest thing in the world, but does it taste good? Keep ...

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've previously posted about humidity control, and how to control a humidifier inside the fridge. Back then, the only control i could f...

Fellow cured meats aficionado Scott, over at Sausage Debauchery, has become so enamored with cured meats that he's decided he wants to ...

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...

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...