Category: Meat & Poultry


Tamworth Guanciale

31st January

 

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


Pequin Hot Wings

8th December

If feels like forever my friends and I have been on a quest for great wings.  The simple notion of the perfect wing is more complicated than most think. After one wing place recommendation after another I’ve become quite frustrated Read the rest



Venison Chili

4th December

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



Now it can be called Bacon

3rd December

 

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


Bellies Ready for Smoke!

3rd December

 

 TAMWORTH  ORGANIC/PASTURE RAISED
 SMITHFIELD COMMERCIALLY RAISED
NO COMPARISON
 
 
Any time I mention supporting local farms that raise heritage breed animals the right way people look at me like im crazy.  My pork store told me “organic is a scam, Read the rest

Venison sausage with sage and juniper

2nd December

 By far the most interesting venison sausage I’ve ever had.  The piney hints from the juniper and sage match well with venison. Hank Shaw’s recipe called for more juniper by the gram.  I liked the juniper but i felt it … Read the rest


Fennel Habanero Dried Sausage

1st December

 

Every year we make the traditional calabrese style dried sauseage.  Loads of hot and sweet paprika, fennel seeds and salt.  We also grow habanero peppers and dry them to spunk up crushed red pepper a few notches.  Mixing the … Read the rest

Old Spot Coppa

1st December

 

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


Tamworth Pork Terrine

1st December

 

This was insane! the inlay is pan seared pork confit garnished with pistachio wraped in coul fat.  You can use it in sandwich, on french bread for an appetizer…I did it over red leaf from the garden with a Read the rest


Tamworth Canadian Bacon

1st December

 

This is the first thing I smoked with this years pig.  Simple garlic, honey, and fresh herb brine.  Then smoked for 4 hours on apple and white oak.  Great flavor, light smoke…I would do it again.

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