Guanciale is like bacon or pancetta, only better: It’s made from the jowl of a hog, not its belly. And, like most charcuterie, what kind of hog you get your jowls from makes all the difference.
And you thought bacon was a Western thing, didn’t you? Not so. In fact, this Chinese bacon might be my favorite style yet…
I have been making a lot of sausages lately, and as each batch will typically give me some new insight into this craft, I have much to tell from my recent adventures. You can learn all kinds of things from books on the subject; I recently went through a quick review of my sausage-making library. But
This dish is my little way of protesting an opinion piece that appeared in the New York Times recently suggesting that eating free-range pork poses a significant health risk compared to swine raised in factory farms — and as an aside mentioned how foolish it is to eat pork that is cooked below the incineration
I’m from New Jersey, and much of what I learned about how to interact with others I learned from my stepfather Frank. Frank’s main rule was, “always have favors you can collect on, and don’t be afraid to do other people favors.” I do something for you, you return the favor — scratching each other’s
I get the strangest emails. Not too long ago, I received one from a reader in Berkeley named Taryn who, rather sheepishly, said she was in possession of a pig’s head, plus some of its nasty bits, and would I like to take a crack at cooking with them? Well, I dunno…Then she said it
This is what I do with the livers of the deer and wild pigs I shoot. Mazzafegati is a soft, sweetish liver sausage from Umbria, in central Italy. Think of it as a mild-tasting version of Mexican chorizo. I first made a version of this in 2006 when I shot my first wild boar, and it
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,