Char siu is basically Chinese barbecue, usually done with pork. It’s sweet, spicy and so damn good you owe it to yourself to master this recipe.
How to make jowl bacon using jowls from domesticated or wild hogs. Jowl bacon is a Southern specialty.
Blutnudeln. Pasta al Sangue. Blood pasta. Yes, it is what you think. And I’ve been wanting to make this macabre pasta for a long time. It was worth the wait.
As a Jersey boy, hot Italian sausage has been a part of my life forever. Here’s my recipe for this classic link.
A recipe for Yucatan-style javelina stew, with lots of fresh vegetables and plantains. This recipe works fine with pork, wild pig or turkey, too.
Why people hate on javelina I have no idea. They are excellent eating, and the infamous stink gland on their back is very easy to dispense with. Here’s what you need to know about cooking your “skunk pig.”
Fennel salami, finocchiona, is an Italian staple. There are lots of variations on this salami, but they all require a decent addition of fennel seeds. My version has wild fennel seeds, fennel pollen and ouzo.
Cacciatore means “hunter” in Italian, and this is a recipe for a spicy, hunter’s style salami you can carry around with you in the field. I make them with narrower hog casings so they’re easier to make than traditional wide salami. Use pork, venison or boar.