Charcuterie, or Cured Meats

I’m an accidental charcutier, but I’m hooked.  I started with pancetta and fresh bacon, but have now built up a few more skills, and I’m making sausages pretty regularly.  I aspire to curing prosciutto and good salame at home, and am incrementally working on my skills.  I’m inspired by the work of Brian Polcyn, Paul Bertolli, and Stephane Reynaud, among others.

Besides discovering how delicious home made charcuterie can be, I’ve learned a lot about the meat industry, especially the local network of farmers and meat lockers in southeast Minnesota.  I’m still searching for the right butchery conditions for prosciutto making at home, but I’m confident I will solve it eventually.

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