I have been having a blast writing about the different Italian sausages and dry cured meats recently. One pleasant side effect of writing all of those articles is that I…
Capicola is a wonderful dry cured salumi that is a standard on antipasto platters and charcuterie boards. The meat is almost always sliced extremely thin and there are several ways…
If you are like most folks then you have probably never even heard of a chuck eye steak, much less tried grilling one. Let me tell you, they are awesome!…
It is easy to get confused when you are trying to figure out the differences between German sausages. This is especially true when you consider all of the regional variations…
Pancetta and Prosciutto are two classic Italian methods of preparing pork. While both products are wonderful there are quite a few differences between them and it causes a lot of…
Mortadella is a cooked Italian sausage from Bologna. The sausage is an emulsification of ground pork blended with diced pork back fat and various spices. Commercial mortadella is typically stuffed…
With Hurricane Barry taking a leisurely trip across Louisiana this week I figured it was a good time to stay indoors and chase down some more information on sausages. The…
If you have ever stood in front of a deli counter and wondered what was the difference between Genoa salami and Hard salami then you are not alone. These are…
A lot of people wonder about what goes into their sausage while other folks are more curious about what the sausage is actually put into. There is a lot of…