Tried my first attempt at making some Irish bresaola charcuterie and what is this I hear you ask? It’s a cured meat that’s served thinly sliced along with salads or a cheese board. Bresaola is an unusual one as it requires both a dry and wet cure. It’s really a simple recipe to try. Once its cured it can be left hanging in the kitchen for a month or two to mature and then used as required.
Discovered this fantastic looking cheese while over in Thomas’s of Foxrock and thought it would be a great addition to lunch with Mont d’Or as the center-piece. I was told it needed to be baked a little in the oven and served like a fondue with everyone dipped some crusty freshly baked bread into it. Continue reading
It has been a long wait to finally get to slice into the first Serrano ham that has been hanging down in the workshop for the last 12 months. If you remember it all started with 30 odd days in a box of salt and then has been hanging mainly out in the open air Continue reading
We had our yearly end of summer BBQ a couple of weeks ago with family, friends and neighbors. This year I decided to make some sausages with a pork belly and shoulder that I had in the freezer. It was also a great excuse to try the new meat grinder and see how it performed Continue reading
My two Serrano style hams have been cured in salt and hanging since last October, they spent a good bit of time in the garage as it was too damp outside and the flies were trying their best to get at them. Continue reading
It was time to put the Kenwood mincer/sausage attachment into permanent retirement because here comes a proper sausage stuffer Continue reading
Made my first ever batch of chorizo at the weekend, unfortunately I didn’t get all of it into casings Continue reading