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...

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...

Tasso is a Cajun/New Orleans style smoked pork that is brined and heavily seasoned. It's a great flavoring for soups, gumbos and...

I love a good breakfast sandwich. This breakfast sausage is my go-to when I crave a sausage, egg and cheese sandwich. Enjoy....

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

This recipe was one of my first attempts at fermented dried sausage. It is cold smoked and has fermentation culture. I love the result...

This recipe was one of my first attempts at fermented dried sausage. It is cold smoked and has fermentation culture. The result was a...

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...

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...

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...

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...

This recipe is one of my all time favorites. It got great flavor, very juicy on the grill, and full of creamy melted mozzarella...

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...

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...

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...

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...

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...

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...

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. ...

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...