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?
Pork Rillettes are slowly cooked in white wine and it’s own rendered-down fat along with herbs and spices until the meat is literally falling apart it’s so tender then packed in jars and covered with lard.
Ciccioli is Italy's version of the French charcuterie confection rillettes. Traditionally made from the 'leftover bits' - ciccioli is a terrific creation which incorporates lush, fatty pork with crispy pig skin, white wine and a bit of chili flake.
This homemade chicken liver pate recipe is a decadent treat you can make with hardly any effort in only 30 min! Gluten free, really easy, super tasty and cheap like beans! Perfect bread spread for your casual open sandwich, slice of toast or a classy
A delicious way to use every part of the animal, venison pate is a winner! Especially when topped with highbush cranberry ketchup. A fancy wild foods version of meatloaf and ketchup.
The Pennsylvania Dutch serve this pork loaf for breakfast, using cornmeal as a filler. It can be wonderful, spicy, rich, and aromatic—crispy on the outside and creamy on the interior. From "Mrs. Wheelbarrow's Practical Pantry."
Inspired by the local markets and flavoured with star anise and rosemary. I love using star anise with dark meat as it brings out a deep savoury flavour. Serve on crusty French bread with a few cornichons and green salad on the side.