5 posts
A field record of structural change, flavor transition, and drying control after anaerobic fermentation of Taiwanese Arabica whole cherries.
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.
No salt, no sugar, no water — a whole cherry anaerobic fermentation at 18°C room temperature. This isn't about showing off techniques. It's an experiment in restraint and judgment.
A sausage recipe inspired by German hunter's sausage, adapted for Taiwan's climate
A practical guide to avoid rancidity using paper bag aging — covering fat chemistry, curing principles, and step-by-step instructions