Category Archives: Slow Food
Jambonettes, a.k.a. Ham Grenades
This week I got a little practice trimming up some ham pieces that were left over from my last culatelli. I had frozen the pieces that would have been i fiocci, and I decided to cure them in the French … Continue reading
Posted in Charcutepalooza, Cured Meats, Festa di Salumi, Food, Slow Food, Smoked
Tagged curing whole muscles, Grrls Meat Camp, jambon di noix, Netting cone
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Back from Grrls Meat Camp, and raring to go
After the amazing weekend that was Grrls Meat Camp in Napoleon, KY, I am back, and raring to go with what I’ve learned. Thanks so much to Kate Hill and Kari Underly, and to all the grrls whom I hope … Continue reading
Posted in Cured Meats, Festa di Salumi, Food, Slow Food, Smoked, Uncategorized
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Cold Smoking in the Winter
After last night’s smoke of ribs and pork hocks (which had plenty of smoke, but needed more time to cook after 4 hours, so they went into the oven on low), this morning I am prepping for the first cold … Continue reading
Posted in Slow Food, Smoked
Tagged cold smoke, cold smoking ricotta, smoked scallops
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Happy Smoking New Year!
Today was the first day I had time to take my new Smokin-It Model #3 out of it’s box. Thanks for the Christmas money, Susan and John! Here’s what I bought! It was about 9 degrees F this morning when … Continue reading
Posted in Food, Slow Food
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a little sewing: culatello step 2
My regular readers know that I have been known to do a little sewing from time to time, and my current sewing student knows I know how to do a few stitches by hand. This morning, I got out two … Continue reading
Posted in Cookbooks, Cured Meats, Festa di Salumi, Food, Slow Food
Tagged culatello, festa di salumi, ham, patience, salumi
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the Salumi adventure begins – culatello step 1
I had anxiously awaited the arrival of my copy of Ruhlman and Polcyn’s latest book, Salumi. As I have been dreaming of dry curing my own prosciutto, the idea of getting the word from my “mentors” in charcuterie for best … Continue reading
Posted in Books, Charcutepalooza, Cookbooks, Cured Meats, Food, Slow Food
Tagged culatello, fiocco, Polcyn, Pork and Plants, Red Wattle pork, Ruhlman, salumi
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I Dream of Cured Meat
As I have been perusing my new copy of Salumi, by Ruhlman & Polcyn, I have been preparing for this year’s meat curing. As you may or may not know, I enjoy the process of making sausages, and home cured … Continue reading
Posted in Charcutepalooza, Cured Meats, Food, Slow Food
Tagged Charcuterie, Cured Meats, salumi
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Limettecello, fatto in casa
As you may know, I have hosted a dinner as a fundraiser for the local high school’s Nordic Ski Team. In preparation for this year’s dinner, I decided to make limoncello, but with limes instead of lemons. There are many … Continue reading
