Dried Soppressata with Pistachios
I have been drawn to charcuterie in local deli that has pistachios in them. So it's time to try it for myself. I searched around for a...
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thesophisticatedpig
Jun 19, 20193 min read
Bacon - where it all began....
My path of Charcuterie creation began with a news article about how easy it is to make home made bacon. And so, as they say, I tried it...
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thesophisticatedpig
Jun 7, 20191 min read
Summer is time for Brats...
One of the fresh sausage recipes that I have been working on is Bratwurst. Chris makes a great recipe with red cabbage, beer and brats. ...
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thesophisticatedpig
Jun 7, 20191 min read
Fresh Lamb, Feta, and Tomato Sausage
I love lamb sausage. If you every go on my NYC food purveyor tour, you will find a lamb vendor that has a grill going that samples their...
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thesophisticatedpig
Jun 7, 20191 min read
Chicken Breakfast Sausage
A while back Chris found a breakfast recipe for Frittata that called for maple sausage. I came up with this chicken version to be used...
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thesophisticatedpig
Jun 7, 20194 min read
Time for a Harlem NYC Food Tour!
Food tours are one of Chris and my favorites ways to spend a day exploring neighborhoods in NYC. So I put together a tour of the Harlem...
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thesophisticatedpig
Jun 7, 20191 min read
Dried Sausage Throwdown - The Voting Results
So it's to announce the winner of the dried sausage throwdown that I setup in a blog post a couple of months back. The test was to...
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thesophisticatedpig
Apr 5, 20196 min read
NYC Purveyor Tour - Updated for 2020
Chris and I love to cook. Over the years this has brought us to search out great ingredients to use in our cooking. Being New Jersey...
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thesophisticatedpig
Mar 19, 20192 min read
Dried Pork Sausage Throwdown! - Part 1.
Its time to test out the golden rule of sausage making. Does using pork from heritage pigs make a difference?? Every cookbook and...
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thesophisticatedpig
Mar 8, 20192 min read
Dry Cured Salami Picante
This is the second sausage I made with Heritage Pork. I got two pork butts from Dartagnon.com. Its a spicy type of Sopresatta. It is a...
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thesophisticatedpig
Mar 8, 20192 min read
Dry Cured Finocchiona
Finocciona is a dry cured sausage that has lots of fennel seed in it. Used this recipe for two different batches in order to compare the...
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thesophisticatedpig
Mar 8, 20191 min read
Puerto Rican Longaniza Sausage
Longaniza is a fresh sausage that comes from the Caribbean. Every area has a slightly different recipe. This recipe comes from Puerto...
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thesophisticatedpig
Mar 8, 20191 min read
In Memory of Tasso
Just a quick post because I am feeling sad about the loss of our cat, Tasso. Tasso was part of our family for 20 years. He enjoyed many...
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thesophisticatedpig
Mar 8, 20197 min read
A Food Tour of Vieques Puerto Rico! - Updated for 2020
Since everything is impermanent, I have updated the Vieques tour based on our trip in 2020. Some things added, some things removed, some...
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thesophisticatedpig
Feb 9, 20193 min read
How to build a Dry-Curing Chamber
Unless you have a year round stable cool temperature basement, when you start to dry-cure sausage you will need some sort of dry-curing...
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thesophisticatedpig
Feb 8, 20192 min read
My first attempt at Dry Cured Full Muscle
As part of my continued exploration of Salumi making and Charcuterie, I wanted to try to create a high quality cured product that was not...
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thesophisticatedpig
Feb 1, 20192 min read
Wild Boar Lonza
This recipe is for a beautifully cured wild boar loin or Lonza. Our wild boar loin has plenty of back fat left attached to the loin...
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thesophisticatedpig
Feb 1, 20192 min read
Spicy Porcelet Coppa
This recipe is for a beautifully cured pork neck that combines the flavorful meat with the inter-lying fat marble. Here we add hot...
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thesophisticatedpig
Jan 18, 20195 min read
11 Stops (YUM!) Self Guided Food tour of Chinatown, NYC and parts nearby.
The following is the first food tour that I put together from online research. We have taken it twice and modified the results based on...
1,227 views1 comment
thesophisticatedpig
Jan 11, 20192 min read
Time to smoke some sausage!
This past week I smoked a bunch of sausage. I made two types, Andouille and Garlic. The recipes for each one are in the "Enjoy" section...
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