Pinterest • El catálogo global de ideas

How To Cure Your Own Meats At Home. Mini-Fridge Required. – Food Republic

Rabbit Breakfast Sausage

Google Image Result for http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps7201_TH1713C59.jpg

PS Seasoning and Spices - 684-B Landjaeger Seasoning - Seasonings, Spices, sausage making supplies, sausage equipment, sausage recipes, comm...

Bologna Gets a Vietnamese Makeover

Making Vietnamese bologna with chef Jamie Bissonnette, author of the just-released New Charcuterie Cookbook.

Homemade Sopressata

Sopressata

Guanciale is Italian cured pork cheek or jowl. It's traditionally used in classic pastas, like spaghetti all carbonara and bucatini all'amatriciana. Because it's largely fat, guanciale has a more seductive pork flavor and delicate texture than cured meat that comes from the belly (like pancetta, which is a common substitute, though the flavor isn't the same).

Agrumi Salami (Salumi Artisan Cured Meats - Seattle, WA) - A recent creation cured with citrus and cardamom

Spicy Italian Sausage

Homemade Spicy Italian Sausage Tutorial