Why I Need an Annual ‘Charcuterie Day’

KevinBacon, Big Game, Butchering, Charcuterie, Deer, Dry Cured Meats, From Local Farms, From the Cellar, From The Wild, Guanciale, Hunting, Nature's Green Acres, Pork, Sausage, Whole Muscle3 Comments

It’s becoming increasingly clear to me that an annual ‘Charcuterie Day‘ marathon immediately following the annual ‘Pig Day‘ is in my future for a long, long time. Here’s why. Bacon. Beyond bacon [reason alone], I’m not concerned with the possibility of trichinosis in my extremely high quality bush-raised-and-handled-by-me pork and skipping right past freezing and into to curing and dry … Read More

Episode 49 – Rge Rd 135

KevinBaking with Fire, Beef, Braising w/ Fire, Cob Oven, Cooking w/ Fire, From Local Farms, Grilling w/ Fire, Kevin TV, Nature's Green Acres, Nature's Green Acres, Nature's Green Acres, Pork, Poultry, Smoking w/ Fire, Veg8 Comments

Last year’s Rge Rd 135 farm-to-table epic at Nature’s Green Acres [Episode 19] is still engraved into the minds of everyone that had the pleasure of being involved, making me more than slightly trepdatious at the prospect of trying to duplicate, nevermind top that farm-to-table extravaganza. But as far as I see it, they pulled it off. Maybe I’m biased. It … Read More

Cob Oven Bacon

KevinBacon, Charcuterie, Cob Oven, Cooking w/ Fire, From the Cellar, Nature's Green Acres, Pork, Smoking w/ Fire5 Comments

Writing about bacon. Again. Just when I thought there wasn’t anything additional to add to the conversation I have with myself here, there was something else to add. A simple conclusion: wood ovens are fantastic smokers. Different than a commercially manufactured smoker that generally involves automation, an element, and some wood chips, it still requires some finagaling in the way … Read More

Dry Cured Pig Face, Complete.

KevinCharcuterie, Dry Cured Meats, From Local Farms, From the Cellar, Guanciale, Nature's Green Acres, Pork1 Comment

When we butchered pigs back in mid-October, one pig face was allocated to dry curing [details here], and today it came down from its hook in the cellar – 2 months later. I’ve successfully cured a number of jowls, and was keen to see how this one turned out as it lacked the slashes we’ve had from processor-butchered jowls, and … Read More

From The Farmers’ Mouth – Time to Vote

KevinDairy, Eggs, From Local Farms, From Local Farms - The Series, Gold Forest Grains, Grains, Irvings Farm Fresh, Lamb, Nature's Green Acres, Nature's Green Acres, Nature's Green Acres, Pork, Poultry, Serben Free Range, Serben Free Range, Serben Free Range, Smoky Valley Goat Cheese, Sundog Organic Farm, Sunworks Farm, Sunworks Farm, Veg3 Comments

My highlight reel of ‘From Local Farms‘ videos was just chosen by Daniel and Mirra of The Perennial Plate as a top-four contender in their recent video competition. I’m honored to be on the list, to say the least. The very reason I started a video series at all was directly because of Daniel and Mirra’s earliest episodes – inspiring me … Read More