Pork is the lone meat I still buy, in no small part because I have access to heritage pork raised the old way, with a varied diet and generally darker and fattier meat than that crap you get at the supermarket. I do routinely shoot wild hogs, too, and they are excellent for this recipe,
Charcuterie and Cured Meats
A huge selection of recipes for all forms of charcuterie, ranging from salami to fresh sausages, hams, bacon and other smoked meats and fish, to terrines, pates and even things like scrapple.
Goose sausage is a must if you happen to hunt geese, especially Canada and snow geese, which are often skinned. Canada geese are especially good, as they are large and meaty and the devil to pluck — I typically only pluck the nicest of my Canadas — you end up with a lot of skinned