Recipes

Guanciale is a traditional Italian cured meat made from pork jowl or cheeks. Its name derives from "guancia," the Italian word for cheek. Renowned for its rich flavor and fatty, tender texture, guanciale is a staple in Italian cuisine, particularly in central regions like Lazio. Read more

Chorizo, a vibrant and flavorful sausage deeply rooted in Spanish and Latin American culinary traditions, is celebrated for its rich, spicy profile and versatile nature. My version of this robust sausage is crafted with a keen focus on creating a flavor profile that resonates with Read more

Coppa, an exquisite delicacy hailing from Italy, is a testament to the art of charcuterie. Made from the finest cuts of pork neck or shoulder, this cured meat is a harmonious blend of rustic tradition and culinary craftsmanship. The process begins with carefully selected, high-quality Read more

Discover the art of making Bresaola through my carefully crafted recipe, a journey that transforms high-quality beef into an exquisite, air-dried delicacy. Originating from the northern regions of Italy, Bresaola is celebrated for its lean texture and deep, wine-infused aromas. My recipe guides you through Read more

Spicy Spanish Lomo is a tantalizing cured pork loin delicacy, renowned for its bold blend of spices and herbs, typically including paprika, garlic, and other traditional Spanish seasonings. This savory treat, known for its rich, deep flavors and tender texture, is a staple of Spanish Read more