Are you a hard-core drinker who also loves cured meat? Then Serious Pig has a snack for you to invest in. Your liver will thank you.
Here are the basics of using salt to create your own charcuterie. This is good guide for people who are interested in the craft but are not sure where to start.
Kyle Hildebrant is one of my heroes and an authority on curing meats. Here he shows the reader how to make Castellano aka dry-cured Spanish chorizo.
Burger’s Smokehouse in Missouri has been putting out top flight bacon and hams since 1952 but their roots in the art of curing meat extend back to the 1920s.
Three Little Pigs is an Austin food truck owned by Chef Raymond Tatum who’s putting out the best pork in Central Texas.