Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Friends! Ruminants! Charcutiers! Lend me your ears! Michael Ruhlman and Brian Polcyn are back with the next logical extension, Salumi, focusing on the rich world of Italian cured meats. And we've got a challenge for you.
For the final challenge, I pulled out all the stops for an Iberian feast: Spanish cured meats, salt cod croquetas, paella with home-cured chorizo, and bacon in two desserts.
Cassoulet with duck confit, Saucisse de Couenne, Saucisse de Tolouse, pancetta and pigs feet, for the final challenge of Charcutepalooza, the year of meat.
Home-cured sauerkraut, piled high with boudin blanc, brined-and-smoked pork loin, and a hunk of smoked pork belly; whole-grain beer mustard; saucisson sec and garlic sour dills to start. It was a fine meal to finish up a great year of meat!
