Recent Posts
- July, 2026
Homemade Teriyaki Sauce
- May, 2026
Farmers Quiche from Bearded Butchers
- April, 2026
Nettle Pesto
- March, 2026
Steakhouse Series – Picanha
Steakhouse Series – Bavette
Bresaola
The Farm
Italy
-
Bresaola is a traditional Italian air-dried, salted beef that has been aged until it becomes firm and develops a deep red color with concentrated flavor. It originates from Valtellina, a...Read More
-
When I started to learn how to cure meat, "American-style" bacon seemed approachable and when I wanted to take the next step, I learned to make pancetta (Italian-style bacon). From there,...Read More
-
As you probably have noticed...we make our lemoncello (limoncello for the holy) at home. I don't remember when I discovered this cocktail but I remember living in Spokane over on...Read More
-
Homemade Pancetta – “Italian-Style Bacon”
I have made “American-style” bacon, pastrami, guanciale, corned beef, jerky, and a few other items that now fill our freezer. In most cases I have found that you can definitely save money...Read More
-
I originally posted this just over two years ago and felt it was worthy of a repost. For gin drinkers that happen to be Italian, or want to be Italian,...Read More
-
I just had a great conversation with a friend who said something in passing that had me thinking... She said that although she had made homemade cheese, bread, pasta, and...Read More