Dry-curing, salt-curing, aging — practicing European charcuterie techniques in Taiwan, from Guanciale to hunter sausages.
8 articles
This isn't a German dried sausage, nor a Taiwanese fresh sausage. It's a hunter's sausage that stops at the border: short-term drying, no curing salt, no fermentation—all just to prepare the structure and flavor.
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
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
Carbonara is a classic Roman pasta — the real version uses only guanciale, egg yolk, and cheese. No cream.
A 2kg sea bream × 7 days of aging × using every part — from aging to butchering to serving