Category: Pork

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

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


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

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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APL Smoked Shoulder

1st December


Adam Perry Lang is truly a master on a BBQ.  This is his apple brine, apple glazed, apple smoked pork shoulder.  It took 14 hours after all said and done but maaaan was it worth it.  His technique is … Read the rest

Porchetta di Testa

3rd October


After I shaved and cleaned this head it was deboned. 

I had rosemary, sage, thyme, parley, and oregano growing in the garden so I Finley chopped them with garlic and lemon zest.  This marinated for 2 days in the … Read the rest

Fresh Ham

17th September


I marinated this fresh ham with garlic, oil, herbs from the garden-sage, rosemary, oregano, parsley, salt and black pepper over night.

This thing was out of sight!  The skin or as I like to call it, pork candy was … Read the rest

Here’s the break down

8th September


Since it was my first time butchering a whole pig, I didn’t want to break the bank so 150lbs looked big enough for nice muscle development, but small enough to handle easily.  Well worth the money and now I … Read the rest

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