Charcuterie and Curing

Charcuterie and Curing

Guanciale recipe

29th May 2013

      I still have no idea how to pronounce this one. Guanciale is essentially a pancetta/bacon type product but created from the jowl. When I was told that it tastes twice as strong […]

Charcuterie and Curing

Smoked Salmon Recipe

15th April 2013

      Having made gravlax on number of occasions it was only a matter of time before I went the extra mile and actually got round to making smoked salmon. Smoking salmon is relatively […]

Charcuterie and Curing

Japanese Biltong Recipe

19th March 2013

    I am normally a bit of a traditionalist when it comes to biltong. The majority of the stuff I make is usually just seasoned with coriander and pepper. Recently however I have been […]

Charcuterie and Curing

Duck Prosciutto Recipe

10th February 2013

Duck is one of my favorite meats so when I first heard about duck prosciutto I knew I had to try it. It’s one of the easiest charcuterie projects that you can do and I […]

Charcuterie and Curing

Biltong

4th February 2013

I first made biltong when I was about 15. My mother had been feeding it to me my whole life but it wasn’t till I went to South Africa that I actually thought it might […]

Charcuterie and Curing

Chorizo

4th February 2013

It’s rather intimidating curing pork for the first time, and biltong, gravlax, carpaccio and sushi all seem a bit tame compared to it. Eating an uncooked pork sausage that’s been hanging from some rafters seems […]

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Charcuterie and Curing

Pancetta Recipe

3rd February 2013

This is a recipe I sort of fell into by accident when left with an excess of pork belly. Whilst curing bacon and pancetta had always been on my list of things to do I […]