Curing Guanciale at Home
Earlier this summer I had the pleasure of attending a Whole Hog Butchery class at Kitchen in the Market with local salumi-maker and chef Mike Phillips of Three Sons Meats in Minneapolis. We learned how to breakdown an entire hog for Italian salumi (cured meats), including dry sausage, coppa, hams, pancetta, lardo, etc. Little Foot Farms raised and supplied the pig, Read more ›