thesophisticatedpigFeb 17, 20211 minPork Breakfast SausageI love a good breakfast sandwich. This breakfast sausage is my go-to when I crave a sausage, egg and cheese sandwich. Enjoy....
thesophisticatedpigFeb 17, 20211 minPepperoniI finally got around to making pepperoni. Somehow, since you see pepperoni everywhere in the stores, it delayed me from making it. ...
thesophisticatedpigFeb 17, 20211 minSpanish SalchichonThis recipe was one of my first attempts at fermented dried sausage. It is cold smoked and has fermentation culture. I love the result...
thesophisticatedpigFeb 17, 20211 minSalami NolaThis recipe was one of my first attempts at fermented dried sausage. It is cold smoked and has fermentation culture. The result was a...
thesophisticatedpigFeb 13, 20213 minPork Pistachio PateI 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...
thesophisticatedpigJan 24, 20202 minBack 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)...
thesophisticatedpigAug 13, 20191 minTime 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...
thesophisticatedpigJun 7, 20191 minDried Sausage Throwdown - The Voting ResultsSo 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...
thesophisticatedpigMar 19, 20192 minDried Pork Sausage Throwdown! - Part 1.Its time to test out the golden rule of sausage making. Does using pork from heritage pigs make a difference?? Every cookbook and...
thesophisticatedpigFeb 9, 20193 minHow to build a Dry-Curing ChamberUnless you have a year round stable cool temperature basement, when you start to dry-cure sausage you will need some sort of dry-curing...
thesophisticatedpigFeb 8, 20192 minMy first attempt at Dry Cured Full Muscle As part of my continued exploration of Salumi making and Charcuterie, I wanted to try to create a high quality cured product that was not...
thesophisticatedpigJan 11, 20192 minTime to smoke some sausage!This past week I smoked a bunch of sausage. I made two types, Andouille and Garlic. The recipes for each one are in the "Enjoy" section...
thesophisticatedpigJan 11, 20193 minTools of the Trade One of the first things I needed to decide on for making my Salumi was what equipment should I use? Here is the path I took to my...