How to Make Capicola
How to Make Capicola. Capicola, also referred to as "capocollo" or "coppa," is a type of Italian cold cut made from dry-cured pork. It can be used as a deli meat on sandwiches or tossed into pasta and antipasto dishes. Depending on where...
SECADERO DE EMBUTIDOS
Recientemente nos hemos embarcado en un nuevo proyecto: la creación de un Secadero. En él fabricamos todo tipo de embutidos: chorizos, salchichón, lomitos, morcilla... con un toque único y personal que distinguen nuestra producción. En las imagenes podeis ver por un lado el secadero y por otro el obrador de elaboración .
How to Make Lamb Prosciutto
Salumi lovers unite! Prosciutto is a favorite of many with the best coming from Parma and San Daniele in Italy. But did you know that prosciutto can be made with lamb as well? Follow along with this step-by-step guide to making this delicious cured treat in your own home!
Smoked Kielbasa (Lisiecka) - Taste of Artisan
This smoked kielbasa is legendary. Popular at many European markets, this sausage was known to be a favorite of the Duke of England, the president of Malaysia, many NATO/European dignitaries, and even Pope John Paul II. It rivals the most popular kielbasa in Poland – Krakow kielbasa. It originated in two villages near Kraków –...Read More
How To Brine & Smoke Fresh Ham - Our Potluck Family
Step-by-step directions to brine and smoke fresh ham for all of your favorite family celebrations, like Easter and Christmas.