Unsmoked Jäger-style Fresh Sausage
A sausage recipe inspired by German hunter's sausage, adapted for Taiwan's climate
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4 posts
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Making Guanciale in a Humid Climate: Balancing Safety and Flavor
A practical guide to avoid rancidity using paper bag aging — covering fat chemistry, curing principles, and step-by-step instructions
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How to Make Real Carbonara: The Roman Way with Guanciale and Egg Yolk
Carbonara is a classic Roman pasta — the real version uses only guanciale, egg yolk, and cheese. No cream.
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The Complete Journey of a Red Sea Bream
A 2kg sea bream × 7 days of aging × using every part — from aging to butchering to serving