Welcome to my road to charcuterie-heaven. What's new ?

Bierwurst during the hot smoking phase. 0

Coming up on week 14 and 15…

Due to the ease of work and availability of products, I’ve again decided to take two week together. Since both weeks are already past, I’ve already made the products listed below. So this is what you can expect to read...

Finished chicken liver parfait. 0

Chicken Liver Parfait

Chicken liver parfait is a member of the spreadable liver pâtés. It consists out of mostly chicken liver and dairy fat, which is made into a creamy, silky and smooth product. The parfait should be sweet-bitter in taste and should...

FI-pancetta 0

Pancetta

Introduction If I’m looking around on the internet and the numerous charcuterie blogs, pancetta must be one of the all-time favorites. On almost every blog or charcuterie book you find recipes for this delicacy. It is often described as one...

A cross section of a finished pastie. 0

Pasties

Introduction Once in a while it is fun to do some form of side project. They give distraction and they give you the opportunity to learn new things, it’s a form of cross contamination. Among my favorites for doing side...

Finished pork scratchings 0

Pork Scratchings

Introduction After having my first try with pork scratching’s, see…, I’ve decided to give it another try. I would still love it to bring them into use in our regions. They are for me the ideal snack when having a...

Polish sausages. 0

Coming up on week 12 and 13

Greetings ye all, I’m a bit late on my announcement for week 12, due to some unexpected school project coming in between. But here I am, the last day of the week . I’ve rearranged some work from this week...

Sausages ready for maturing and drying. 0

Pirate Salami/Dried Sausages

Introduction Aah, dried sausages. A core product in our butcheries and one in which you can recognize the true craftsmanship of the butcher. The product which separate men from boys. The product which I hope to master in the following...