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	<title>Hunter Angler Gardener Cook &#187; Charcuterie</title>
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	<link>http://honest-food.net</link>
	<description>Finding the Forgotten Feast</description>
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		<title>Ventreche, French Bacon</title>
		<link>http://honest-food.net/2012/04/20/ventreche-french-bacon/</link>
		<comments>http://honest-food.net/2012/04/20/ventreche-french-bacon/#comments</comments>
		<pubDate>Fri, 20 Apr 2012 20:07:42 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[asian recipes]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[smoked foods]]></category>
		<category><![CDATA[wild boar]]></category>
		<category><![CDATA[wild food]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=11989</guid>
		<description><![CDATA[I first learned about ventreche, a French bacon, from my friend Kate Hill. It is a very simple thing: just pork belly, salt, pepper and smoke. But that is the source of its beauty.]]></description>
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		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Andouille Sausage Links, Cajun Style</title>
		<link>http://honest-food.net/2012/03/21/andouille-sausage-cajun-style/</link>
		<comments>http://honest-food.net/2012/03/21/andouille-sausage-cajun-style/#comments</comments>
		<pubDate>Wed, 21 Mar 2012 17:26:59 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Venison]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[Cajun and Creole Recipes]]></category>
		<category><![CDATA[preserved foods]]></category>
		<category><![CDATA[sausages]]></category>
		<category><![CDATA[smoked foods]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=11679</guid>
		<description><![CDATA[Andouille sausage is one of may favorites. The heavily spiced, smoked links go well with anything from a po'boy sandwich to gumbo - and you can make them with any meat.]]></description>
		<wfw:commentRss>http://honest-food.net/2012/03/21/andouille-sausage-cajun-style/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Wild Duck or Goose Jerky</title>
		<link>http://honest-food.net/2012/02/29/duck-or-goose-jerky/</link>
		<comments>http://honest-food.net/2012/02/29/duck-or-goose-jerky/#comments</comments>
		<pubDate>Wed, 29 Feb 2012 17:52:14 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Ducks and Geese]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[ducks]]></category>
		<category><![CDATA[geese]]></category>
		<category><![CDATA[preserved foods]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=11324</guid>
		<description><![CDATA[Who doesn't love jerky? Good jerky - dry but not brittle, spicy but not overpowering - is God's gift to road food. Once made, this wild duck jerky will keep for months.]]></description>
		<wfw:commentRss>http://honest-food.net/2012/02/29/duck-or-goose-jerky/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Greek Preserved Quail</title>
		<link>http://honest-food.net/2012/02/09/greek-preserved-quail/</link>
		<comments>http://honest-food.net/2012/02/09/greek-preserved-quail/#comments</comments>
		<pubDate>Fri, 10 Feb 2012 02:32:30 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Greek]]></category>
		<category><![CDATA[Pheasant, Grouse, Quail]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[greek recipes]]></category>
		<category><![CDATA[preserved foods]]></category>
		<category><![CDATA[quail]]></category>
		<category><![CDATA[wild food]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=11211</guid>
		<description><![CDATA[The Greek way to preserve quail is a cousin to confit, and results in a tender, silky bird that is spectacular served with pickles, bread and ouzo.]]></description>
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		<slash:comments>9</slash:comments>
		</item>
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		<title>Wild Duck Hot Dogs</title>
		<link>http://honest-food.net/2012/02/05/wild-duck-hot-dogs/</link>
		<comments>http://honest-food.net/2012/02/05/wild-duck-hot-dogs/#comments</comments>
		<pubDate>Sun, 05 Feb 2012 19:40:54 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Culinary Experiments]]></category>
		<category><![CDATA[Ducks and Geese]]></category>
		<category><![CDATA[Northern European]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[ducks]]></category>
		<category><![CDATA[geese]]></category>
		<category><![CDATA[sausages]]></category>
		<category><![CDATA[smoked foods]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=11169</guid>
		<description><![CDATA[I didn't set out to make a wild duck hot dog. All I wanted to do was make an all-duck sausage, and that means you need to emulsify it, like a hot dog. Who knew my spice mix was the secret of hot dogs?]]></description>
		<wfw:commentRss>http://honest-food.net/2012/02/05/wild-duck-hot-dogs/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>How to Make Guanciale</title>
		<link>http://honest-food.net/2011/07/08/how-to-make-guanicale/</link>
		<comments>http://honest-food.net/2011/07/08/how-to-make-guanicale/#comments</comments>
		<pubDate>Fri, 08 Jul 2011 21:39:15 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[italian recipes]]></category>
		<category><![CDATA[pork]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=9200</guid>
		<description><![CDATA[Guanciale is like bacon or pancetta, only better: It's made from the jowl of a hog, not its belly. And, like most charcuterie, what kind of hog you get your jowls from makes all the difference.]]></description>
		<wfw:commentRss>http://honest-food.net/2011/07/08/how-to-make-guanicale/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Azorean Linguica Stew</title>
		<link>http://honest-food.net/2011/04/17/azorean-linguica-stew/</link>
		<comments>http://honest-food.net/2011/04/17/azorean-linguica-stew/#comments</comments>
		<pubDate>Mon, 18 Apr 2011 02:58:10 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[Portuguese recipes]]></category>
		<category><![CDATA[sausages]]></category>
		<category><![CDATA[stews]]></category>
		<category><![CDATA[wild boar]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=8596</guid>
		<description><![CDATA[A hearty stew with homemade linguica, white beans and real Portuguese cabbage inspired by the caldo verde eaten in the Azores. ]]></description>
		<wfw:commentRss>http://honest-food.net/2011/04/17/azorean-linguica-stew/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Portuguese Linguica Sausages</title>
		<link>http://honest-food.net/2011/04/16/portuguese-linguica-sausages/</link>
		<comments>http://honest-food.net/2011/04/16/portuguese-linguica-sausages/#comments</comments>
		<pubDate>Sat, 16 Apr 2011 14:48:12 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[Portuguese recipes]]></category>
		<category><![CDATA[sausages]]></category>
		<category><![CDATA[wild boar]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=8579</guid>
		<description><![CDATA[I live in California's Central Valley, home to one of the nation's largest Portuguese-American communities. Linguica is their national sausage, and I thought it high time I made some.]]></description>
		<wfw:commentRss>http://honest-food.net/2011/04/16/portuguese-linguica-sausages/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Sichuan Bacon</title>
		<link>http://honest-food.net/2011/03/22/sichuan-bacon/</link>
		<comments>http://honest-food.net/2011/03/22/sichuan-bacon/#comments</comments>
		<pubDate>Wed, 23 Mar 2011 01:16:14 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[asian recipes]]></category>
		<category><![CDATA[Chinese recipes]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[preserved foods]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=7626</guid>
		<description><![CDATA[And you thought bacon was a Western thing, didn't you? Not so. In fact, this Chinese bacon might be my favorite style yet...]]></description>
		<wfw:commentRss>http://honest-food.net/2011/03/22/sichuan-bacon/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
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