Spanish Butifarra is a great basic sausage recipe to learn: Pork, salt and pepper, maybe one or two other spices.
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.
How to cook bonito, a cousin of the tuna, along with a recipe for smoked bonito. Tips and techniques on cooking the much maligned bonito.
How to make longaniza sausages, Mexican style. They’re a bit like chorizo, but less vinegary.
Smoked pork chops, using real, meaty, fatty, thick pork chops. Useful in all sorts of ways!
Green chorizo has green chiles, lots of cilantro or parsley, plus a secret ingredient…
Everything you need to know about how to make duck confit or goose confit at home.
Mexican chorizo is very different from its Spanish cousin. Mexican chorizo is softer, spicier and more floral than Spanish chorizo. Here’s how to make homemade chorizo with pork, beef or pretty much any wild game animal. Making authentic Mexican chorizo is tricky if you don’t have some of the ingredients, but even if you leave
How to make a nice terrine with pork and whatever bits of game you might have lying around.