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 accurately describe it. We ...

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) without being able to f...

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 alongside Chef Esme ...

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 Smoked Coppa. Since ...

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 my go-to comfort food...

This recipe is one of my all time favorites. It got great flavor, very juicy on the grill, and full of creamy melted mozzarella goodness. I don't use it in ...

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 Pig to include some...

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 Pig to include some...

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 cooking. It's got a grea...

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 cookbook from the local l...

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 mention 3 1/2 pounds...

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 if the recipe needs t...

I have been drawn to charcuterie in local deli that has pistachios in them. So it's time to try it for myself. I searched around for a recipe and this one w...

My path of Charcuterie creation began with a news article about how easy it is to make home made bacon. And so, as they say, I tried it and liked it. I've ...

One of the fresh sausage recipes that I have been working on is Bratwurst. Chris makes a great recipe with red cabbage, beer and brats. The recipe below is...

I love lamb sausage. If you every go on my NYC food purveyor tour, you will find a lamb vendor that has a grill going that samples their amazing sausage. T...

Food tours are one of Chris and my favorites ways to spend a day exploring neighborhoods in NYC. So I put together a tour of the Harlem section of the city....

So it's to announce the winner of the dried sausage throwdown that I setup in a blog post a couple of months back. The test was to create two versions of th...

Chris and I love to cook. Over the years this has brought us to search out great ingredients to use in our cooking. Being New Jersey based, that means we h...