Recipes & Stories

Wild boar is a free-range pig that lives on the forest floor, acorns included, and most of its meat ends up as mince. Here is why it is worth curing...

How to make a Parma-style prosciutto at home from a pig or wild boar leg: salting, sealing, hanging and knowing when it is ready. The Parma way and the home...

The butcher's knot is the only knot you need — for a rolled roast, a trussed chicken, and charcuterie that has to hang for weeks while it shrinks away from...

Salami is salt, meat and patience. Here's where it came from, what it takes to make it at home, and the dry sausages the rest of the world makes its...

Roe deer, red deer, wild boar and moose come apart in the same order, until they don't. This is the order of work from the shot to the hook, with...

You do not need a dry aging fridge or a curing chamber — you need four conditions and a way of knowing when the meat is done. A cellar gives...

Cold smoking is smoking without heat: the meat sits in cool smoke, comes out raw, and tastes of the wood you burned. This is what smoke actually does, why it...

Curing meat at home takes a cut, some salt and somewhere cool. Not necessarily a cellar, and not an expensive cabinet. Here is the whole arc from salt to slice,...

Tjälknöl is a whole moose roast cooked from frozen at barely any heat, then brined and served cold in thin slices. It was invented by accident outside Sundsvall in the...

From a deer, the world's drying traditions take two things: the hind leg and the loin. From a wild boar they take almost everything — the belly, the jowl, the...

Danish cook and butcher Mikkel Borre puts his own stamp on the South African classic — swapping malt vinegar for red wine vinegar, adding Worcestershire sauce, and layering in ginger...

Salting is the step that decides everything the drying stage can do. How to cure meat with salt, vinegar and spice: how long to leave it, how much salt, how...