‘Charcuterie Day’ 2011

KevinBack Fat, Charcuterie, Dry Cured Meats, From Local Farms, From the Cellar, Guanciale, Nature's Green Acres, Pork9 Comments

I’m used to butchering pigs on ‘Pig Day‘, and largely leaving charcuterie fun for some point in the winter when I feel like it. Not this year. My cellar’s empty. I feel like it now. I wanted to get started as soon as possible on a few different preparations. I also had to resist going too crazy today. For example, … Read More