Last January I made a zampone. Well, almost ten full months later I took it out to enjoy with a pot of homemade lentil soup. What surprised me was the gelatin. It was perfectly clear. When I cut the cotechino, the mosaic speckled fat and meat. It was perfectly...
Pigs trotter can be the making of a great meal. Braised tender or roasted to crisping its skin, it is terrific for the German specialty schweinshaxe which I made recently. That dish led me to try using it for a batch of cotechino (or zampone), a trotter stuffed with...
As posted recently, I bought myself a Umaidry kit, a tool to bring professional charcuterie to anyone's kitchen. While my wife complained about the high price, her face broke out in smiles at the delicious results, a bouquet of finely cured meat.
Since my stash of Swiss and French charcuterie is almost gone, I decided to try a product for charcuterie and dry aging steak known as Umaidry. It comes in two forms, one a membrane-like bag and the other as sausage casing. Both allow you to dry cure in your...
As autumn moves into winter, it feels like summer was just yesterday. Specifically, my trip to visit family in Switzerland. Below is a photo of a market found while taking a stroll through the town of Schaffhausen. Looking at these photos made me...
Got time for some vampire charcuterie? That's right, folks, we're talking blood sausage, or, if you want me to show off my fancy language skills, "boudin noir," the tasty delicacy that satiates belly and soul. Actually, if only Countess Bathory, Vlad the Impaler, or,...
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