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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>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>6</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>
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		<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>
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		<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>
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		<slash:comments>19</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>21</slash:comments>
		</item>
		<item>
		<title>Pig Butchering at Sportsmen’s Expo Friday</title>
		<link>http://honest-food.net/2011/01/17/boar-butchering-at-sportsmens-expo/</link>
		<comments>http://honest-food.net/2011/01/17/boar-butchering-at-sportsmens-expo/#comments</comments>
		<pubDate>Mon, 17 Jan 2011 18:12:56 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Out & About]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=6599</guid>
		<description><![CDATA[Wanted to pick up some tips on how to butcher a pig? Or how to get more out of your wild game? Come to the Sportsmen's Expo in Sacramento this weekend, where I'll be doing demos.]]></description>
		<wfw:commentRss>http://honest-food.net/2011/01/17/boar-butchering-at-sportsmens-expo/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
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		<title>Sea Ducking in San Francisco</title>
		<link>http://honest-food.net/2011/01/14/sea-ducking-in-san-francisco/</link>
		<comments>http://honest-food.net/2011/01/14/sea-ducking-in-san-francisco/#comments</comments>
		<pubDate>Fri, 14 Jan 2011 16:50:51 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Ducks and Geese]]></category>
		<category><![CDATA[Hunting & Fishing Stories]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[duck hunting]]></category>
		<category><![CDATA[ducks]]></category>
		<category><![CDATA[easy recipes]]></category>
		<category><![CDATA[historic recipes]]></category>
		<category><![CDATA[Hunting and Fishing Stories]]></category>
		<category><![CDATA[wild food]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=6544</guid>
		<description><![CDATA[A duck hunting trip on the San Francisco Bay was radically different from the sort of duck hunting we normally do. But it was a thrilling experience matched by the challenge of cooking sea ducks.]]></description>
		<wfw:commentRss>http://honest-food.net/2011/01/14/sea-ducking-in-san-francisco/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Cooking My Goose</title>
		<link>http://honest-food.net/2010/10/11/cooking-my-goose/</link>
		<comments>http://honest-food.net/2010/10/11/cooking-my-goose/#comments</comments>
		<pubDate>Mon, 11 Oct 2010 16:48:28 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Ducks and Geese]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[duck hunting]]></category>
		<category><![CDATA[geese]]></category>
		<category><![CDATA[nose to tail]]></category>
		<category><![CDATA[sausages]]></category>
		<category><![CDATA[Wild Game]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=5735</guid>
		<description><![CDATA[Canada geese get a bad rap. Sky carp. Stinky, arrogant hissing birds. Yeah, Canadas can be nasty. But cooking a real, wild, Canada goose offers pleasures other waterfowl simply lack.]]></description>
		<wfw:commentRss>http://honest-food.net/2010/10/11/cooking-my-goose/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Venison Charcuterie</title>
		<link>http://honest-food.net/2010/08/15/venison-charcuterie/</link>
		<comments>http://honest-food.net/2010/08/15/venison-charcuterie/#comments</comments>
		<pubDate>Mon, 16 Aug 2010 02:45:58 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Venison]]></category>
		<category><![CDATA[antelope recipes]]></category>
		<category><![CDATA[sausages]]></category>
		<category><![CDATA[venison recipes]]></category>
		<category><![CDATA[Wild Game]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=5136</guid>
		<description><![CDATA[For me, charcuterie is the endgame of every successful hunt, but each animal needs a different treatmeant: sausages, cured whole cuts, salami, etc. This is what I did with my deer from Catalina.]]></description>
		<wfw:commentRss>http://honest-food.net/2010/08/15/venison-charcuterie/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
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