Well I have been really behind starting on February’s Charcutepalooza item of Bacon or Pancetta. The main problem was getting the right pork belly to start with. Staying true to my blog, I only wanted to get pork from a … Continue reading
So the gals over at CharcutePalooza, Cathy and Kim, picked Duck prosciutto for January’s meat item from Michael Rhulman’s book, Charcuterie. I was lucky enough to try some of this in Vicenza, Italy during my month-long stay there last September. It seems … Continue reading
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So I had a clear plan of attack in mind when starting this blog…. I would break the blog down into sections based up obtaining, preparing and eating Fin (Fish), Feather (Poultry) and Fur (Most everything else). I would cover … Continue reading