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...

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...

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...

Dried Soppressata with Pistachios

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...

Bacon - where it all began....

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...

Summer is time for Brats...

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. ...