Learn how to make traditional high-quality Italian Lardo out of the thickest, creamiest fatback you can find without a cave or marble vat.
Be an outlaw in the world of classic sausage making and combine flavors and textures to create a truly unique dish. This recipe does just that.
Get the basics of preserving meats without water. This tutorial examines the dry curing process, guidelines, ratios and time considerations.
Discover how to vary your presentation techniques using this large, spicy and beautiful salami recipe for mild chorizo.
Learn the steps to proper processing and filleting after you’ve caught ‘the big one.’ Get tips from an expert fish butcherer.
Use citrus and herbs in your salt cure to give pike or any other lighter-flavored fish a distinct punch. Serve atop tortilla chips for a fresh snack.
Get a primer on types of Mediterranean cured meats and recipes for pairing them with their ideal fruits and other ingredients.
Pair cured salmon with fat, acid and fresh herbs. Included are bonus recipes for cucumber pickles and red onions for additional pops of flavor.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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