Sopressata is one of the most popular cured meats. It is made in many regions throughout Italy, each region boasting its own distinct flavor of sopressata. If you’re a sopressata lover and are up for a new challenge, try making some at home! Homemade sopressata is fresher, tastier, and it has intense natural flavors. Y
I have decided to share my step-by-step guide with recipe on how to make capicola at home. This is the same method I follow to make a delicious cured
I have always been under an impression that making a decent cured meat at home without having underground cellars or owning some kind of special equipment was impossible. Therefore, every time we v…
A popular street food in Emilia-Romagna, tigelle (also known as crescentine) are flatbreads not too dissimilar from English muffins. They're usually taken straight out of the pan, split open and stuffed with a delicious array of cured meats and cheeses.
Italian deli meats cover a wide spectrum of products that have specific culinary uses. Here's a breakdown of the most common meats you'll find at the deli.
What's so special about pink salt? Find out what pink salt is, how to use it, and when it is safe for human consumption.
This beetroot and gin cured salmon recipe using Hendrick's Gin adds flavours used to make the gin in the curing mixture. A recipe to delight any host!
Let’s not kill anyone, shall we? Always a fine goal when making any tasty treat. The risk with this recipe is higher than most, (primarily because of botulism) so keep that in mind, along wit…
Nduja is an Italian meat spread traditionally made from pork and Calabrian peppers often served on bread, but used to flavor sauces and much more.
Italian Antipasto Pasta Salad - the epitome of summer pasta salads! It's loaded with fresh pasta, cured meats, cheese & a variety of veggies all tossed in a zesty homemade Italian vinaigrette! Easy to put together & incredibly flavorful, it's always a potluck favorite!
February's Charcutepalooza challenge was like a gift from the gods: Not only do Neil and I both like love bacon and pancetta, but we have actually made it before - for another food challenge involving Michael Ruhlman - the BLT from Scratch challenge in the summer of 2009, back when my blog was just a
This Mushroom Tocino are my vegan take on the iconic Filipino Tocino, which is a cured meat (usually pork) dish distinct for its sweetness and bright red colour. I served this Vegan Mushroom Tocino with some sinangag (garlic fried rice), suka’t sili (vinegar with some chiles and onions), and kamatis (tomatoes) for the perfect hearty Filipino breakfast that can also be enjoyed any time of the day.
This Mushroom Tocino are my vegan take on the iconic Filipino Tocino, which is a cured meat (usually pork) dish distinct for its sweetness and bright red colour. I served this Vegan Mushroom Tocino with some sinangag (garlic fried rice), suka’t sili (vinegar with some chiles and onions), and kamatis (tomatoes) for the perfect hearty Filipino breakfast that can also be enjoyed any time of the day.
This recipe for mititei is usually served at small, family-owned diners that specialize in grilled food. Here's how you can enjoy the garlicky sausages at home.
These Italian meats bring intense flavor and sumptuous texture to one of the world's most renowned and beloved cuisines.
Learn how to make cured egg yolks, umami-filled gold nuggets for the kitchen flavored with chanterelle powder, seaweed flakes, and other wild herbs and spices!
Author: Martin EarlBacon goes well with almost anything. It’s used in everything from sandwiches to chocolate—we haven’t found anything this versatile meat can’t do! The art of curing meat dates from well before the dawn of refrigeration, all the way back to ancient civilizations as a way to preserve meat for long periods of time. […]
Homemade Gravlax is so much cheaper and it tastes BETTER than store bought because store bought is usually too salty and you can never get that real fresh dill flavour. It's so crazy easy to make, this is going to blow your mind! The key to nailing gravlax is: cure time, salt type and sugar vs salt ratio. More food-nerd info in the notes - including how to make this with smaller fillets (don't just use the servings scaler function please!) Recipe video below.
I had trouble tracking down Nduja, so I developed this easy-as-heck workaround recipe. It is a best friend to ricotta-smeared toast and hot spaghetti.
Discover the authentic taste of Germany with our traditional German Liverwurst Recipe. This step-by-step guide provides easy-to-follow instructions for making this classic delicacy at home. Learn about the unique blend of spices, the best types of liver for optimal flavor, and tips for achieving the perfect texture. Ideal for both beginners and seasoned cooks, our article also delves into the history of liverwurst, serving suggestions, and nutritional benefits.
Recipe video above. This is an easy homemade Pastrami for all the poor sods like myself who don't live around the corner from a New York Jewish deli. Tender, juicy and with the signature pastrami spice crust, this is astonishingly straight forward to make - and is outrageously good!ALSO - use the pastrami to make homemade Rebuen sandwiches!
Organ meats tend to be offer significant nutritional value. Here's a guide to the main options.
A popular street food in Emilia-Romagna, tigelle (also known as crescentine) are flatbreads not too dissimilar from English muffins. They're usually taken straight out of the pan, split open and stuffed with a delicious array of cured meats and cheeses.
