Salumi/Whole Muscles – 2 Guys & A Cooler

Spanish Lomo Curado

I love Spanish cuisine, especially the dry cured forms of it. Spanish sobressada, Chorizo, and of course the Lomo Curado.

Of all the dry cured meat projects that I do, Spicy Capocollo (coppa for short) has got to my my

I love the delicate taste of a delicious dry cured piece of pork tenderloin. Coat it with a little Calabrian

Let’s make basturma (pastirma). This Charcuterie comes all the way from the Middle East. Countries like Turkey, Iraq, Egypt, and

Guanciale is a salumi that really deserves more attention. This charcuterie utilizes the pork cheek (jowl) that’s been cured and

Dry curing whole muscle is an incredible facet in the world of charcuterie. It’s easy to do, delicious, and very

Today we are going to attempt to make an Italian classic charcuterie even better using a $1 steak. In this