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If you've ever stared longingly at a leg of jamón, seriously considered purchasing a deli meat slicer, or tenderly wrapped prosciutto around a piece of mel

Salami is not too hard to make at home, but it’s nothing like store-bought. Home cured meats and sausages are so much better! Here is the recipe and detailed instructions for homemade Sopressata that I make quite regularly. I guarantee it, you will love this recipe.

Homemade Sopressata

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Salami is not too hard to make at home, but it’s nothing like store-bought. Home cured meats and sausages are so much better! Here is the recipe and detailed instructions for homemade Sopressata

Homemade Canadian Bacon using pork tenderloin.

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CBs Home made Canadian Bacon

SWEET COPPA IS MADE FROM THE PORK SHOULDER. THIS CUT IS SALTED AND HAND-RUBBED WITH SPICE, STUFFED IN CASING AND DRY-CURED WHOLE. IT IS SIMILAR TO PROSCIUTTO, BUT IT IS DERIVED FROM THE SHOULDER RATHER THAN THE HAM.

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Olli Salumeria Sweet Coppa is made from the pork shoulder. This cut is salted and hand-rubbed with spice, stuffed in casing and dry-cured whole. It is similar to prosciutto, but it is derived from the shoulder rather than the ham.

recipe homemade spanish chorizo from scratch dry cured smoked paprika sausage pork chili spicy choriso

Homemade Spanish Chorizo (Dry Cured Smoked Paprika Spicy Sausage with Natural Pig Intestine Casing)

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Sweet and Tangy Flavors Combine to Make this Pork Loin Recipe a Winner! The great thing about smoking a pork loin is its ability to really take on the flav

Coppa (Salumi Artisan Cured Meats - Seattle, WA) - Delicious, marbled pork shoulder cured in sugar and salt and then spiced with cayenne or chili peppers.

Make Capicola

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How to Make Capicola. Capicola, also referred to as "capocollo" or "coppa," is a type of Italian cold cut made from dry-cured pork. It can be used as a deli meat on sandwiches or tossed into pasta and antipasto dishes.

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We recently bought a copy of Michael Ruhlman and Brian Polcyn's Charcuterie . We have been making our own fresh sausages for a while now, .

TOULOUSE-STLYE DUCK or GOOSE SAUSAGE ~~~ paraphrased, "toulouse-style sausages are the classic ingredient in cassoulet. traditionally they are all pork and are minced by hand rather than ground." the version shared at this post's link is made with duck and pork fat. [France, Toulouse] [honest-food]

Toulouse Sausage

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A recipe for an authentic Toulouse-style sausage, made with wild duck and goose plus pork fat. This Toulouse sausage is flavored with nutmeg, black pepper and fresh garlic.

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A cured meat popular especially in the north of Italy - think of it as prosciuttos lean and smoky cousin!

from BasilGenovese

MORTADELLA BOLOGNA IGP

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