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...

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...

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...

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....

Pepperoni

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

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...

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...

Pork Pistachio Pate

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...

Amazing Culinary Vacation in Spain

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...

Back to the Source!

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)...

Cerdo Embuchado

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...

Cajun Smoked Coppa

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...

Buffalo Chicken Sausage Meatballs

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...

Mexican Style Eggplant Parm

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...

Awesome Jersey BLTs

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...

Fresh Mexican Chorizo

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...

Around the world with a Brooklyn Food Tour!

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...

Time for more Dried Sausages!

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...

Spanish Dried Chorizo

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...