Sunday, January 23, 2011

Charcutepalooza and Homemade Food

Maybe i can make my own Prosciutto Veneto...

Inspired by the Italian way of cooking and eating, one of the things I promised myself to do more this year is to make my food source be as local as possible. Not only buying local produce, making more out of the wild plants that grow in the surrounding fields and hills, and growing my own vegetables, but also making my own food: cured meats, beer, preserves, sweets, etc. I've already taken steps to fulfilling the brewing part, but I'was still trying to figure out how to get into the curing and preserving part--until today. After seeing a couple of posts from Over a Tuscan Stove about curing meats, I was led to Charcutepalooza, a site and community dedicated to learning ways to preserve meats. For me, there were no questions about it: I must participate. Henceforth, you will see periodic blog posts about curing meats from me, hopefully as success stories rather than horrific stories about food poisoning. Hopefully this works, because there will probably nothing better than eating my own bacon or duck confit...well, maybe if they were washed down with an imperial stout I brewed myself. Good luck to me!


  1. Good luck, indeed. That's quite a place to begin . . . I'm looking forward to the results.

    We try to keep it local as well, but have never even considered curing our own meats. Good for you!

  2. Thanks! Having recently recovered from a bout of food poisoning, it is a wee odd even to me that the first thing that came to my head yesterday was hanging raw pieces of meat to dry for later consumption. Nevertheless, it should be fun!