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 aboutContinue reading “Salami di Felino – Mmmm, Salami”

Spanish Chorizo

Ever since I purchased Ruhlman’s Charcuterie years ago I’ve wanted to make Spanish chorizo but it requires dextrose and meat starter culture, two ingredients I never had on hand and had always put off buying. That all changed last month when I decided this coming winter would be the winter of fermented sausage and orderedContinue reading “Spanish Chorizo”

Nduja – Taking The Next Step on The Path of Charcuterie

I am very excited about this week’s post. The first time we ate nduja was years ago at The Purple Pig here in Chicago and neither of us knew what it was, except that it was really fricking awesome. It’s a Calabrian sausage (toe of the Italian boot) and it is spicy! Spreadable, you canContinue reading “Nduja – Taking The Next Step on The Path of Charcuterie”