Homesteading and smallholding on a smaller scale
Focaccia is an interesting little beast that blurs the lines between a pizza and a bread. It’s also fairly moist and almost cake-like in texture. Most importantly, though; it’s delicious and very easy to make. It’s great served as part of a large meal, with a…
Bacon is a hugely versatile ingredient and a long established favourite among meat eaters (as well as the crippling blow to many ex-vegetarians). A good dry cured bacon is both delicious and essential in a full English Breakfast. However, many of us opt for the cheaper…
Dry cured, uncooked and air dried ham sits somewhere near the pinnacle of the Charcutiere or Salumiere’s craft. A high quality Parma ham can fetch a vast price and rightly so. It’s hugely unrealistic to expect to get anything like those results in a new Miniholding. It takes a lot of skill, experience and (preferably) your own cave or the perfect curing cellar or chamber. If you don’t have those things however, don’t despair; I have a project that will provide you with a tasty product and your first step in understanding the meat curing process. This also has the benefit of being available to those who don’t eat pork products. Here we have Duck Prosciutto.
Continue reading Simple Charcuterie: How to make Duck Prosciutto
This is the second part of a walkthrough that will help you to make your first batch of wine using supermarket juice. 1 gallon is 6 bottles of wine. If you haven’t already read it, you’ll need to start with part 1 to catch up… After…
