Not too long ago I expressed some excitement about making a Carbonara with the pancetta from this pig. Although I love that pancetta like a brother, guanciale is the traditional main ingredient in this age old pasta dish. As … Read the rest
This on is a shrimp puree, spinach and shitake mushroom garnish with a salmon inlay. Both in flavor and visually this terrine is superior in my opinion.
Scallop puree infused with saffron with a jumbo lump crab and chive garnish. … Read the rest
Bellies, bellies, bellies. I love pork bellies… more so than bacon i think pancetta is the most versatile salumi/ charcuterie. You can start off almost any pasta dish with it, slice it thin and cover a bird before it … Read the rest
This is my version of Hank Shaw’s Venison chili. No “chili spice mix here,” just quality meat, fresh spices, rich venison stock and a lot of love. Oh yea and that bacon I mad yesterday… that’s what took this over … Read the rest
We smoked this at 250 degrees F until the internal temperature was 150 and it took less then 3 hours over apple and white oak. Many of the charcuterie I do is very time consuming and labor intensive which … Read the rest
Although I am a sucker for all salted porky treats, this is always a favorite. Simple-traditional- Hot Capocollo First is is salted, then washed with red wine. After that we dry it out for a few hours and coat … Read the rest
AKA head cheese…but it sounds much better in Italian. This was Hank Shaw’s recipe for brawn. It held together wonderfully and the subtle cookie spice was just right. I must say it was best with just a little blue … Read the rest