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
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
Making salami at home is like turning meat into art. There’s really nothing like it. You have a blank canvas, a palette full of spices, and virtually limitless combinations of textures and flavor. The process of making salami is relatively straight forward and as long as you work in a
Are you ready for another crazy salami. This one came to me after dry aging some Wagyu MS7+ for a different project. I don’t actually expect anyone to make this but you never know. I can tell you this if you do make this salami you will not regret it!!
Quite often we asked about mold control on charcuterie. Mold is something that we should take seriously, especially if you are going to be eating it. Mold spores are everywhere and unless you are a mycologist and can differentiate between the good mold and the dangerous mold I wouldn’t risk
You know how much I love to experiment with food. In this series I’ll be experimenting with different ingredients to see if we can acidify (ferment) salami meat without the use of a commercially obtained starter culture. This is very exciting as there are many hobbyist who want to make