thesophisticatedpig Jan 24, 2020 2 min Back 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) wit...
thesophisticatedpig Aug 13, 2019 1 min Time 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 ...
thesophisticatedpig Jun 7, 2019 1 min Dried Sausage Throwdown - The Voting Results 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 creat...
thesophisticatedpig Mar 19, 2019 2 min Dried 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 recip...
thesophisticatedpig Feb 9, 2019 3 min How to build a Dry-Curing Chamber 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 c...
thesophisticatedpig Feb 8, 2019 2 min My 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...
thesophisticatedpig Jan 11, 2019 2 min Time 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...
thesophisticatedpig Jan 11, 2019 3 min Tools 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 curren...
