News — charcuterie

When something is different than the status quo, it's a challenge to stand out.  To be unique. To embrace what you believe in so much that people don't know what to do with you.  I became a Unicorn.  That's what my work has made me. A Unicorn in charcuterie.  I stand alone in my work.  'Women don't raise pigs......that's a mans game!' Sit down & hush.  It's the same with charcuterie.......... I am the opposite of the status quo.... How's that? Here's 4 reasons why... 1- I'm growing & curing my own pork......unheard of in the SE....and further! 2- I...

I wear a lot of hats.  And I love every. single. one.  Much like my path that led to the store, butcher shop and endangered pigs, I didn't see this one coming either.  We needed something to do with the hams on the pigs we grew.  Because ham steaks are....bleh....and there's only so much sausage and ground pork to use from a pig... So.... My husband and I created our own curing process. Bill, a.k.a. Mr. Science, figured out all the details of making prosciutto and took us to a proof of concept point...and I took it from there.  Sales...

There's a new and exciting buzzword in the farming and food world. The Meishan pig. Recently released genetics (2016) have launched the Meishan into a viable option for the homestead farmer and foodies alike. Why is that? Let me list my top 3 reasons.  It's an exciting time for this unheard of breed. And I could still pinch myself that I get to be part of it's conservation efforts. But why? Why work so hard when other breeds are more well known? That can be summed up in 3 reasons for me.  1. There are very few times that we...