How to make pasta con filetti di pomodori

It’s almost the whole process. I didn’t show how to cook the spaghetti. The sauce is minimally cooked. Really it’s only the pulp that cooks (10-12 minutes) while the filetti (made from the skinless outer flesh) and the basil are merely warmed through.
Caveat: Don’t watch it if you don’t like tomatoes!

The best sauce [...]

Brine Dilution

A couple of weeks ago I told you how I started a batch of pickled onions. At the time I expected the onions to be ready in about 10 to 14 days. Well, I am happy to report that after about 16 days in the aging room they were almost done. On the day [...]

Slow Salami Sunday UPDATE

Last Sunday I wrote about how I acted on an urge to make a batch of Tuscan style salami. The post outlined the process up to the beginning of the fermentation of the meat. Today’s post picks up the process on Wednesday when I retrieved the meat from the refrigerator in my garage and ground [...]

Not Dead, Just Skiing

by Mike Pardus
Summer is for traveling and doing things at the farm, but when winter sets in I become a ski-dad. My daughter races on the junior circuit in the Berkshires of Massachusetts, so almost every weekend is a road trip for practice or to a race. We’re lucky enough to have friends whose daughter [...]

Method For Rinsing Sausage Casing

It is almost impossible to fit sausage casing onto a stuffing tube unless you flush it with water first. If you don’t, it will bind to the stuffing tube and gum up when you try to pump the forcemeat. The most commonly accepted way to flush casing (the membrane that lines the intestinal muscle [...]

Method For Rinsing Sausage Casing

It is almost impossible to fit sausage casing onto a stuffing tube unless you flush it with water first. If you don’t, it will bind to the stuffing tube and gum up when you try to pump the forcemeat. The most commonly accepted way to flush casing (the membrane that lines the intestinal muscle [...]

I’m Baaaack – Silence of the Bunnies

by Mike Pardus
Hard drive melted down before I got the chance to upload photos and video from the WellFleet Oyster fest and an Artisanal Whiskey tasting (Both jammed into the same debauched weekend – narrowly averted gout).
Anyway, I think I can do another whiskey tasting – maybe next week – but the oyster fest, just [...]

Stoic Butchery

Last week we sent two more of our Berkshire hogs out the slaughterhouse, and between Friday and Saturday I cut up one into chops, hams, bellies for pancetta and about 90 pounds of meat for salami and breakfast sausage. As you will see in the slideshow the quality of the pork is superb. The [...]

Stoic Butchery

Last week we sent two more of our Berkshire hogs out the slaughterhouse, and between Friday and Saturday I cut up one into chops, hams, bellies for pancetta and about 90 pounds of meat for salami and breakfast sausage. As you will see in the slideshow the quality of the pork is superb. The [...]

How To Tie Salametti

e After I put up that short video describing how to crimp fresh sausage into links, it occurred to me that you might like to see how I tie up sausage that is destined to ferment and air dry. I’m sure there are other ways to do this, and I make no claims that [...]