The Art of The Pig: Monthly Archives for January 2008

The Art of The Pig

http://blog.charcuteire.com

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A Few Things
Mostly this blog is about Charcuterie (yes I know the domain is misspelled, some body already had that spelling), but I will touch on other things as well. Much of my work with food is for use in my wife's cooking, her blog can be found by clicking on the title of this one.
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There is an open comment policy. However I will delete comments which don't have something to do with the posting, food or I know you. Commercial links in the post are also not acceptable, although ones having to do with food may be allowed, although one may be in your name.
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The Art of The Pig: Monthly Archives for January 2008

Pate

Posted by ntsc at 1/30/2008 11:55 AM | View Comments (10) | Add Comment

Dry Cure

Posted by ntsc at 1/29/2008 10:40 AM | View Comments (8) | Add Comment

Philosophy

Posted by ntsc at 1/28/2008 4:14 PM | View Comments (7) | Add Comment

Dry cured ham in the style of prosciutto

Posted by ntsc at 1/24/2008 4:56 PM | Add Comment

A work in progress

Posted by ntsc at 1/23/2008 4:32 PM | Add Comment

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