DOGGONE DELICIOUS

From the day I had my first taste of duck confit at the tender age of 4, I was a true convert. It became the highlight of my Saturday morning trips to the local butcher with my mom. Treated with tasty samples and a smile, I quickly became a bonafide meat-hound.

Salumi is the Italian word for cured meat and the epitome of Slow Food. It includes Salamis, Prosciutto, Speck and other cured meat creations like Mortadella and Capocollo.
The French call it Charcuterie.

Naturally KRAUT+REDNECK® had to dig right in to home-made Charcuterie. We delight in sharing our recipes and observations.

Join the Movement!

ULTIMATE SLOW-FOOD

Curing prosciutto originated in Italy centuries ago using only specially bred pigs, sea salt, air and time – lot’s of time – which is what makes dry-cured pork the ultimate slow food. Its flavors are truly a taste of the landscape the pigs were raised in and the climate the meat was cured in.

Speck is made from the pig’s hind legs, but is slightly smoked with a thin salt crust.

Bresaola is a specialty from the Italian Alps and is traditionally made from beef. We find it completely irresistible when made from venison!

THE ART OF DRY-CURING

Nothing is more rewarding than learning the fundamental methods of preparing meats in the traditional way.

Artisan Charcuterie has been a staple in Europe for Centuries. Once you become acquainted to the mouthwatering flavors there is no way back.

Tradition and Heritage give us a wealth of knowledge to recreate delicacies that will bring your family and friends to the table… again and again.

All you need to add is beer or wine and some freshly baked bread. Salut!

CULINARY GOLD

Anyone lucky enough to have been treated to a duck confit, poached and preserved in its own fat, knows it is impossible to resist.

Originally a simple country food preservation method to enjoy fall’s meat harvest throughout the winter, it is also a fantastic way to utilize all the beautiful waterfowl and upland birds from our hunts in the kitchen!