Whipped Mortadella – Perfect Holiday Appetizer

Hellooooo!!! It’s been a long while since posting mostly because summer and autumn were occupied with the sausage business and farmers markets. Life intervenes. And then once the markets ended I had to start getting ready for the holiday season. Hopefully we’ll get some quiet-er time starting next week. As a result of all this…

Shhhh…It’s a Secreto

Way back in 2013 on one of our Spain vacations I was lucky enough to discover something on a menu mysteriously called “secreto.” With a mix of Spanish, English, and hand gestures our server told us it was a special pork cut hidden behind the belly. Hence its name. It is not a very common…

Ducketta – Elevating My Charcuterie Game

What’s a ducketta? I knew you’d ask. It’s my version of farce meat stuffed into or wrapped up in skin and cooked. Actually, it’s more like a zampone (stuffed pig’s trotter) or roulade (farce meat wrapped up in skin) than porchetta but duckpone and duckade just don’t sound as good.

Smoky Black Pepper Botifarra and White Beans

If there is one food which brings back fond memories of our honeymoon it is botifarra amb mongetes. Catalan sausage and beans. The food counters in the back of the big market, Mercat de la Boqueria, in Barcelona is where I had my first plate of this specialty and it was delicious. Looking back now…

Chick Peas with Lardo (Ceci e Lardo)

While cleaning out the fridge the other day I came across a package of white gold tucked away in the ‘cheese’ drawer. A luscious 250 grams of vacuum-sealed lardo from our trip to Tuscany. Christmas in July!

A Spin on Habas con Jamon – Kind of a Vacation Inspiration

Vacations inspire me to make something new or recreate something local or traditional we really liked while on vacation. Hang on, you say, you were in Scotland. What does Scotland have to do with a Spanish dish? Well, the Scottish dish I am definitely going to make (Cullen skink) isn’t one for our summer, fits…

Pinchos Morunos, Get Ready for Grilling

Didn’t take long for me to dive right into my new cook book and start sharing, did it? I’ve been going through it over the past week looking at sausages and getting ideas, but as I mentioned before there’s a lot more to Charcuteria than you’d think. This recipe for grilled kebabs with Moorish influenced…

Salami di Felino – Mmmm, Salami

Meat service is back on the blog after a vegetable post last week! And not just any meat service but cured, dried, fermented salami meat service. Oh hells yeah! Salami di Felino is an excellent starter salami as its flavor profile is simply garlic and pepper. This is the kind of stuff I dreamed about…

Culatello – Another Curing Result is In!

A little more than a month ago I posted about curing a butchered ham into a fiocco and culatello. At the time I was only able to show you the fiocco since being the smaller of the two it was ready in a shorter amount of time. Well, here we are 5 weeks later and…

Cotechino – Buon Anno!

I think this last post of 2015 pretty much sums up my excellent sausage-making year and kicks off the next in an awesome style. Cotechino and lentils is a traditional Italian New Year’s dish served for good luck, much like black-eyed peas here in the US. The lentils are supposed to represent coins, no idea…