Category Archives: Charcuterie

Warm Pancetta Dressing – Baby Spinach Salad

Posted on February 15, 2011 by Sir Porkalot Comments Off

Thanks to this months edition of the Year of Meat I now have a beautiful hunk of Pancetta, and it is time to decide what to make. My wife is making a huge lasagna for my parents, aunt & uncle … Continue reading →

Charcuterie, Recipes ,

Rustic Pancetta & Porcini Omelet

Posted on February 15, 2011 by Sir Porkalot 2 Comments

  Second month into the #Charcutepalooza event on twitter,  and I now have about 5 lbs of nicely cured Pancetta to play with, it occurs to me I also have some porcini mushrooms as well as some sun-dried tomatoes waiting … Continue reading →

Charcuterie, Recipes , ,

Year of Meat – 2: Pancetta

Posted on February 14, 2011 by Sir Porkalot Comments Off

This month’s challenge is salt cure. One of the choices given was to make Pancetta, given as how much I enjoy bacon, and pancetta is described as an Italian bacon, this seemed like a natural choice. First things first – … Continue reading →

Charcuterie

Charcutepalooza goes viral

Posted on January 27, 2011 by Sir Porkalot Comments Off

It may sound like something that you would rather not eat, but Charcutepalooza and it’s founders: Mrs. Wheelbarrow & The Yummy Mummy have taken the world (of food bloggers) by storm. You can read my earlier posts on this subject … Continue reading →

Charcuterie ,

Pork Bellies

Posted on January 17, 2011 by Sir Porkalot 4 Comments

Not that long ago Pork Bellies were a hotly traded commodity on the CME (Chicago Mercantile Exchange), but according to a recent article in the Wall Street Journal the market has all but died off (due in part to bacon’s … Continue reading →

Charcuterie, Pork , ,

Cracklings & Carnitas

Posted on January 16, 2011 by Sir Porkalot 1 Comment

As part of the Year of Meat I ended up only needing the breasts from a whole duckling I had purchased. So the dilemma I now had was what to do with the rest of the duck. After parting the … Continue reading →

Charcuterie, Recipes ,

Year of Meat–1: Duck Prosciutto

Posted on January 16, 2011 by Sir Porkalot 3 Comments

As you read in my introduction to the Year of Meat in a previous post, there is a group of  bloggers,, cooks, farmers, charcuterie veterans and apprentices alike that have joined in to participate in this year long exploration through … Continue reading →

Charcuterie ,

The Year of Meat

Posted on January 11, 2011 by Sir Porkalot 3 Comments

I have long wanted to expand my culinary knowledge and learn more about Charcuterie . So I asked Santa for a copy of Michael Ruhlman & Brian Polcyn’s groundbreaking book of the same title:  Charcuterie: The Craft of Salting, Smoking, … Continue reading →

Charcuterie, Miscellaneous