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Posts Tagged ‘cured meats’

Ive got all you could possibly handle. You want headcheese, take some. Spanish chorizo?  Hot Italian Coppa?  I’ve been working on salumi and recipes for the past month, and these are almost ready to eat.  The scent is ridiculous. The “Charcuterie” book by Michael Ruhlman proved to be a good guide, as well as Jason at Cured Meats. Really nice guy and very knowledgeable.  The thread on EGullet is also very cool place to browse around.

Ill update in a couple weeks with the results. Check back soon, I might cave and just eat em.

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