Cured Meats

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...

Thanks to blog reader Carl for pointing this video out to me. It's a great demonstration on how to tie larger caliber salami (for exampl...

I've received many many emails asking about specifics of my curing chamber , and more specifically about using different types of refr...

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...

Emilia Romagna might be the unofficial capital of salumi in Italy. It’s the home of Prosciutto and culatello . The variety of cured meats...

Just a heads up...for a couple months I've been using Twitter to post quick updates on what I'm making. I have to admit I post a lot...