4 posts
Making Guanciale in Taiwan? The hardest part isn't curing or seasoning—it's buying the wrong cut. This guide explains what part Guanciale actually uses (pork jowl) and how to ask your butcher for it correctly.
Pig ears are rich in collagen, yet they rarely appear in traditional head cheese. This post explores the structural, process, and culinary reasons why pig ears were overlooked in meat jelly history, and how modern charcuterie techniques can tame them into a firm, non-jiggly terrine.
Starting from invasive processing — on rigor mortis, ice killing, and the choices that actually hold up in practice
The story behind this website and my thoughts on slow living