I love the delicate taste of a delicious dry cured piece of pork tenderloin. Coat it with a little Calabrian pepper and you’ve got a flavor bomb that will have everyone talking. Today I’m going to show you how to make this delicious charcuterie and I think you are going to love how easy it is. Making dry cured meat isn’t very complicated. We first cure the meat then we dry it. It’s literally those 2 steps. The first step
Have you ever heard of Nerina? This Italian soft goat cheese really caught my attention the first time I had it. Nerina’s striking appearance is only rivaled by it’s amazing flavor. This cheese is bright, creamy, citrusy (more like lemony), slightly tangy, a little musky, and mild for a goat cheese. The rind, which is made up of ash and a bloomy mold carries a beautiful floral, sweet, slightly nutty mushroom flavor with a firmer texture. It is truly a
The Cremona salame is a wonderful salami that originated in Norther Italy from the city of Cremona. This salame is simple, a little sweet, with a fermented flavor that seems to bloom on the tongue. This salami is often served as an appetizer with bread and cheese, so for todays recipe we will be making this delicious salami with a slight little twist. We will be adding the cheese (parmigiano reggiano) to it. Of course this is an optional step
Sunny days and warm weather remind me of a time when I took a trip to Guadalajara, Mexico. I was 13 years old and traveling to my uncle’s home for the first time. It was one fateful afternoon that we spent in the Guadalajara playing and enjoying the downtown area when my uncle suggested getting drinks, Tejuino for everyone! What a fun discovery. There’s not a whole lot I remember about that trip but for some reason Tejuino stuck with