Culinary Pen
cooking, curing, salting,
smoking... and eating!

Pork Heart Nduja with Calabrian Pepper Paste

Tuesday, March 14, 2017

Chorizo with M Jesus Piquillo Peppers

Saturday, October 29, 2016

Salami Seasoned with Cotes du Rhone wine and Dried Cherries

Saturday, September 24, 2016

Homemade Sorghum Bacon

Monday, September 12, 2016

Salama da Sugo

Sunday, July 17, 2016

Kune Kune Guanciale

Tuesday, June 28, 2016

Chuck Eye Roll Bresaola

Sunday, June 19, 2016

Lamb Salami with Juniper and Old Vine Zin

Saturday, May 28, 2016

Ciauscolo Salumi with Vincotto

Tuesday, February 16, 2016

Making Nduja di Calabria Salumi

Tuesday, January 5, 2016

Tamworth Finocchiona Salami

Sunday, November 22, 2015

Kunekune Charcuterie Workshop at Black Valley Farms

Wednesday, October 28, 2015

Sous Vide Saucisson l'Ail

Thursday, April 16, 2015

Curing Bluefish like Gravlax

Thursday, October 16, 2014

Evenly Curing Gravlax

Tuesday, July 29, 2014

Brined Lardo

Tuesday, June 17, 2014