Two weeks ago I attended an eye-opening butchering demo that taught me a ton of new tricks. Yesterday I got to return the favor, and was reminded how much fun it is to teach.
I present to you: mocetta. It was my first-ever dry-cured ham, and it does not come from a pig. Mocetta (MOE-chet-uh) is a Northern Italian air-dried goat ham that works well with venison, too. I wish I could tell you I have an old recipe handed down by the nonnas from Alto Adige, but that’d
Every year or so Holly and I host a Greek-themed, springtime hootenany we call our Big Fat Greek Parties. We roast goats and lambs, eat octopus, sometimes grill sardines. But the mainstay of the party food is always this more or less traditional Greek loukaniko sausage. Loukaniko is an ancient sausage, dating back to Classical times.