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...

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...

Tasso is a Cajun/New Orleans style smoked pork that is brined and heavily seasoned. It's a great flavoring for soups, gumbos and...

I love a good breakfast sandwich. This breakfast sausage is my go-to when I crave a sausage, egg and cheese sandwich. Enjoy....

I finally got around to making pepperoni. Somehow, since you see pepperoni everywhere in the stores, it delayed me from making it. ...

This recipe was one of my first attempts at fermented dried sausage. It is cold smoked and has fermentation culture. I love the result...

This recipe was one of my first attempts at fermented dried sausage. It is cold smoked and has fermentation culture. The result was a...

I have never been a fan of liver. Therefore, I haven't attempted pate until now. Let me just say, this recipe appeals to lovers of...

I've been meaning to write a posting describing Chris and my vacation back in late September, but have been at a loss for how to...

Fall 2019 and spring 2020 has and will be spent exploring Spain. In Spain you cannot go into any grocery store (no matter how small)...

During our recent travels to Spain, Chris and I stayed for a week in the tiny town of Pozos. We had an incredible culinary week cooking...

In the past, I have blogged about curing Coppa. This recipe kicks it up a notch. Chris and I were in NYC at Murray's Cheese when I saw...

Just in time for the Super Bowl football game in the United States. Sometimes you just need some comfort food. Buffalo wings is one of...

This recipe is one of my all time favorites. It got great flavor, very juicy on the grill, and full of creamy melted mozzarella...

People have been asking what we do with all the sausage and charcuterie we make, so I've expanded the recipe section of The Sophisticated...

People have been asking what we do with all the sausage and charcuterie we make, so I've expanded the recipe section of The Sophisticated...

I've promised a while back to post this recipe and now is the time. Fresh Chorizo is one of our goto sausage when using sausage in...

Chris has been asking me for a while to create a food tour of in Brooklyn NYC and it finally came together when I was reading a new...

We finished the last of our dried sausage during our 4th of July pool party. The charcuterie plate was devoured by our friends. (Not to...

Chris and I love spicy Chorizo, both fresh and dried. This is my first attempt at dried Spanish Chorizo. Once its finished I will see...