Confit is a slow cooking process using fat. In this post I replace traditional fat with beeswax for amazing results.
Tag: pork
Tourtière is a meat pie made as part of traditional Canadian Christmas feasts for about 400 years. My version uses wild rabbit and a special pie crust.
I’d dreamed of curing my own ham, but was afraid to try. What if it didn’t turn out right and I wasted a beautiful cut of pork and all that time? The more I thought about it, though, the more I was convinced that it couldn’t be that hard.
We must always have bacon on hand at our house. It goes in so many dishes, and is so good on its own. I have been making my own bacon for decades. Of course, homemade bacon tastes much better than store bought types.
I hesitated to post a recipe for Pâté de Campagne on Tim’s Food Obsession. The Internet is already crowded with tons of recipes for this delicious meaty terrine. The reason why I decided to write this post is to share how you can vary the process to put your own stamp on the dish.
Most people are familiar with smoked kielbasa, but kielbasa can also be made as a…
We all have our New Year’s traditions. The New Year is a time of…
There is a lot to like about really good scrapple, a simple mix of meat scraps, grains, rich stock, and herbs and spices. By far the best thing about it is its crisp meaty goodness.
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