Charcuterie
Italian Head Cheese
Coppa di testa. In France it is Fromage de tete. In England, it’s called brawn. All decent enough names; but…
Wild Game
Tinkering with Sausages
I have been making a lot of sausages lately, and as each batch will typically give me some new insight into…
Charcuterie
First, Catch Your Rooster
Can you eat roosters? Yes, you can eat roosters. Here is a story about a strange gift, an unusual challenge,…
Recipe
Corned Antelope, Anyone?
I’ve always loved corned beef and its cousin pastrami, especially in Reuben sandwiches. As a child I always wondered how in…
Charcuterie
How to Make Blood Sausage
If you want a blood sausage recipe that’s approachable, this is the one. It is a Portuguese blood sausage that…
Ducks and Geese
Duck Rillette
Duck rillette. If you know what this is, you definitely know your food. If you don’t, think of it as…
Charcuterie
Italian Wild Boar Liver Sausages
This is what I do with the livers of the deer and wild pigs I shoot. Mazzafegati is a soft,…
Charcuterie
Loukaniko: Traditional Greek Sausage
Loukaniko is an ancient sausage, dating back to Classical times. Nowadays it is a coarsely ground Greek country sausage that,…
Italian
The Lonzino is Cured!
I have been getting a lot of requests for my lonzino recipe, and I thought I would celebrate this happy…
Charcuterie
Lonzino, Air Cured Pork Loin
Pork is the lone meat I still buy, in no small part because I have access to heritage pork raised…
Ducks and Geese
Smoked Canada Goose Sausage
Goose sausage is a must if you happen to hunt geese, especially Canada and snow geese, which are often skinned.…
