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 S...

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 m...

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...

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 cooki...

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...

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...

This is the second sausage I made with Heritage Pork. I got two pork butts from Dartagnon.com. Its a spicy type of Sopresatta. It is a...

Finocciona is a dry cured sausage that has lots of fennel seed in it. Used this recipe for two different batches in order to compare the...

Longaniza is a fresh sausage that comes from the Caribbean. Every area has a slightly different recipe. This recipe comes from Puerto R...

This recipe is for a beautifully cured wild boar loin or Lonza. Our wild boar loin has plenty of back fat left attached to the loin whic...

This recipe is for a beautifully cured pork neck that combines the flavorful meat with the inter-lying fat marble. Here we add hot papri...

My wife and I enjoy making cassoulet. One of the key ingredients in our recipe is this smoked garlic sausage. Because of the robust spi...

Andouille is one of my favorite smoked sausages. I love it in Gumbo and had it this morning mixed in with my hash brown potatoes and egg...