I’ve been learning from the hog all week it seems. It just keeps giving.  Making salami, curing all parts.  Tenderloin and loin and coppa.  I’ve made a lot of fresh sausage and the headcheese is underway, the last of the hams are coming off the cure. Including this one, a portion of the ham, from the culo, stuffed into the pig’s bladder, which James and I blew up to dry earlier in the week.  Once it had dried in its expanded shape, I reconstituted it in water, cut it open, and sewed up the salted ham inside.  I’ll do my best to tie it up neatly so that it will hang well. I’ll keep an eye on it, but figure it will cure in about 6 months. What a wonder the pig continues to be. Read On »

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On Saturday I picked up a hog from the North Union Farmers Market, about 330 pounds with the head and some other requested parts. “They’re big, long and slippery,” James had told us.  Just getting each half into the back of our jeep was an effort.  The first step was to break the pig down for salumi into its three main sections just so we could store the creature in a friend’s walk-in: shoulder, middle and ham.  Then back to work all day Sunday to break it all down into salumi cuts and sausage.  It took about six of us five hours to bone out the whole hog, isolate the muscles for curing, get everything on the salt and get the first of the salamis stuffed and hanging, about 20 pounds of it. And still Read On »

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©photos by Donna Turner Ruhlman—see more at: Ruhlmanphotography.com When Donna found herself in NYC at the Ace Hotel last fall, she spent a couple nights in the Breslin kitchen watching executive chef April Bloomfield, Breslin chef de cuisine Peter Cho, and crew rock (that’s Peter and April top right). The trotter caught her eye.  It’s the perfect example of why this post could be called Why April Is Not the Cruelest Month But Rather the Best Porker, or simply Why We Love April.  The British chef takes a great Italian classic, a zampone, as she notes, breads it, fries it in olive oil and butter, and serves it as their “Pig’s Foot for 2.”  It’s the boned out trotter, stuffed with cotechino, a pork and pig skin farce.  Peter says it’s currently served with braised Read On »

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Cochon 555, a pig celebration & cooking competition held across the USA to raise awareness of sustainable farming & heritage breed pigs, via Cochon 555.

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I’ve been slammed this week, and now have to travel, if I can get out in this blizzard. But last week I put a whole pork belly on the cure. I’d given it a sweet cure, brown sugar, maple syrup and black pepper, because I wanted to smoke it rather than make pancetta. It was done yesterday but I had no time to smoke it.  Our lives get busy, we don’t have time to finish something, sometimes we’re too tired or the kids have a snow day. What’s so great about charcuterie, as with this bacon, is its preserved.  There’s no hurry. I’ll smoke it next week, and until then, it’s going to sit out, somewhere out of the way. The salt cure has taken care of the bacteria. Its drying will prevent new spoilage Read On »

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