thesophisticatedpig
Apr 1, 20212 min read
Lamb Prosciutto
I've been wanting to make a pork prosciutto for a while now, but it's just too big for me and Chris to eat on our own. When I saw a...
290 views0 comments
thesophisticatedpig
Apr 1, 20212 min read
Sweetheart Ham
This is a great way to make a cured smoked ham that is not too large. You start by carving out a 3-4 lb. piece of pork shoulder from a...
188 views0 comments
thesophisticatedpig
Mar 29, 20212 min read
Cajun Tasso
Tasso is a Cajun/New Orleans style smoked pork that is brined and heavily seasoned. It's a great flavoring for soups, gumbos and...
261 views0 comments
thesophisticatedpig
Feb 17, 20211 min read
Pork Breakfast Sausage
I love a good breakfast sandwich. This breakfast sausage is my go-to when I crave a sausage, egg and cheese sandwich. Enjoy....
35 views0 comments
thesophisticatedpig
Feb 17, 20211 min read
Pepperoni
I finally got around to making pepperoni. Somehow, since you see pepperoni everywhere in the stores, it delayed me from making it. ...
35 views0 comments
thesophisticatedpig
Feb 17, 20211 min read
Spanish Salchichon
This recipe was one of my first attempts at fermented dried sausage. It is cold smoked and has fermentation culture. I love the result...
38 views0 comments
thesophisticatedpig
Feb 17, 20211 min read
Salami Nola
This recipe was one of my first attempts at fermented dried sausage. It is cold smoked and has fermentation culture. The result was a...
33 views0 comments