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...

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...

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...

Its time to test out the golden rule of sausage making. Does using pork from heritage pigs make a difference?? Every cookbook and recipe you read talks abo...

Unless you have a year round stable cool temperature basement, when you start to dry-cure sausage you will need some sort of dry-curing chamber. This post d...

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 made of ground meat...

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 of this blog site. ...

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 current set of tools. Home...