This year we celebrated the holidays with a proper holiday ham. The fresh pork leg came from a locally raised, pastured pig and was cured and smoked by yours truly. While there are lots of decent hams on the market, the satisfaction I get from curing my own ham with my own unique flavors makes processing my own pork well worth the effort. Read more ›
It’s time to embrace Winter. The cool weather sends us indoors, the oven keeps the house nice and warm, and herbs and spices sent the air. This year I threw a party for the Winter Solstice to celebrate the longest night and the blessed return of the sun in the New Year. Since my friends have come to expect charcuterie at my parties, I cured an easy festive holiday ham for the table. Read more ›