What to have for Christmas dinner? Ah, the eternal question. It should be special, communal and hearty, but not so complicated that you can not enjoy the day. Ham is traditional fare in our family, but we were a small group this year and I already made ham for our Winter Solstice Party. Read more ›
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 ›