Salumi/Whole Muscles – 2 Guys & A Cooler

Dry Cured Calabrian Pork Tenderloin

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