Homemade Guanciale – So Good!

If you’ve been following along the past few months you know I’ve been doing a lot of curing and sausage making with lots of different pork cuts. While this isn’t the first time I’ve made guanciale I think the batch which recently emerged from the basement is quite possibly the best I’ve ever made.

Homemade Cajun Spice Bacon

While I make bacon quite often I’m not usually very creative with it. If it’s good and works, why mess with it? However, a friend recently requested some Cajun spice bacon so I felt I needed to do a trial run in order to nail down a new technique. We we were running low on…

Filetto: Fennel Pollen Cured Pork Tenderloin (Mini-Lonza)

When we’ve traveled in Spain (and France and Italy for that matter) I’ve always been awestruck by the different kinds of cured meats I see in the markets.  There’s no grinding and stuffing, in fact the process for curing whole muscles is relatively simple and they are very easy ‘starter’ projects for the budding home…