Black Salami

Let’s first start off by saying that I’ve made some pretty crazy salami through the years. Experimenting with flavors, textures, and ingredients is what artisan salami is all about and when I came upon some squid ink you can only imagine the ideas that started to flow. Naturally I wanted
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Strolghino Salami

You’ve just got to love Italian food. It’s not only delicious but it comes with a great story. This salami is prime example. The Strolghino salami. A salami named for it’s supposed ability to predict the future (or at least predict the outcome of a future culatello). The strolghino salami
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Chorizo Zamorano

I love Spanish sausage (chorizo). Fresh, dried, semi dried, I don’t think I’ve ever met a chorizo I didn’t like. Today we are making a Spanish Dry Cured Salami from the Province of Zamora. It’s called Chorizo Zamorano. This is such a great salami not only because it’s absolutely delicious
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Pepperoni

Pepperoni is a great sausage to make. If you search the web you’ll find lots of ways to prepare pepperoni with each way giving this sausage a unique flavor and texture. Todays recipe will closely resemble store bought pepperoni (but better). This method of making pepperoni is considered advanced sausage
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Spanish Chorizo

Spanish Chorizo is a cured fermented dried sausage made from coarsely ground pork/fat and heavily spiced. The process of making Spanish chorizo takes between 1-2 months and the end result is like an edible work of art. This salami gets it’s flavor from fermentation and the different types of Spanish
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Mettwurst

I hope you are ready because this recipe is hard core!! Mettwurst is a German sausage. This sausage has many different styles of preparation as you might find mettwurst in casings, fully dried, in a jar, or spreadable. Today’s version of mettwurst is a semi dried cured and cold smoked
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