We collect acorns as pig food and raise our own piggies and cure our own hams: parma, prosciutto, serano, and smithfield, airdry till salty and tasty, then shave it thin, 1/16” or thinner.Croquettes are made with shaved ham, fried with flour in olive oil, milk and chicken broth added, with eggs and spices to make bechamel sauce, rolled in flour and bread crumbs.

Slice Yukon Potatoes in half lengthwise horizontally, cover the bottom of a large cast iron pan with the halves, single layer, four or five potatoes will cover the bottom.Yukon potatoes are 3” long and 2” thick. Perfect to cut in 1” square chunks, 6 per potato. They must fit in a single layer in your cast iron pan, to be oven baked to perfection in 30 minutes. Crispy crunchy on the outside, soft on the inside.

We get our calamari frozen here, and like to make tapas with them, which is a bit tricky because they cannot be too wet or soggy when served spanish style, so we use two hot skillets instead of one, and transfer the rings and tentacles from the wet one to the dry one.

A gallon of rich full goat milk makes up to 2 pounds of goat cheese. I make 2 cheese wheels, bake them fresh for dessert.The baked goat cheese turns into delicious snacks when carmelized with honey, nuts, sunflower seeds and carmelized apple pieces.Served as wedges on tapas plates for snacks.

Instead of natural manzanita charcoal, I made an oak wood fire in my grill and followed the recipe from cook pad chef Silvia using her ilFornino recipe to grill large scampi for guests.It just happens that my home built stainless steel grill has a 10” wide side door, a chimney and a flat cooking surface, so I built an oak wood fire in the back of the grill and slid a 9” cast iron pan with marinated scampi in the front when the temperature was up to 550F degrees. Thank you, Silvia.

Half a gallon of full goatmilk makes up to a pound of goat cheese plus wey. When the fresh goat cheese is cured in red wine and aged, it is called Drunken Goat Cheese, a spanish delicacy.Served as snacks in wedges for tapas dishes.

Biltong is a south African way of air drying ham meats in two weeks or less. Other traditional methods take one or two years.Since no nitrate salt method is used, it stays fresher tasting than traditional dried hams.It pairs very well with sweet summer honey melon, great appetizer or snack with cold drinks. Called tapas in Spain.

Great summer luncheon dish, hot or cold. Mild dark green poblano peppers stuffed with fresh ground shoulder pork flavored with diced red onion, grated cheese, paprika, garlic, cumin, coriander, vinegar and a little mild chili powder, since the poblano peppers impart a mild chili pepper flavor already.Slow bake on moderate heat in oven to let the spices mingle.Serve with corn tortillas and fresh sour cream.

This is the basic French sausage I use to make other classical French dishes with like cassoulet bean dishes. You cannot go wrong with this sausage. Made from beef mixed with pork, lamb, goose or duck, 70% lean, 20% fat, 10% stale bread, and white cooking wine. The spice mix was developed centuries ago in the french city of Toulouse: fresh ground pepper, flaked seasalt, freshly minced garlic, freshly grated nutmeg.

Old farm recipe to make mild green peppercorn sausages. Green peppercorns go very well with dried and fresh sausages. The green peppercorns are soaked in milk to flavor the meat.This is a delicious sausage. Airdried, it is our favorite.4 Strips of lean pork shoulder meat and 1 strip of shoulder fat, ground coarse to a 20% fat containing sausage and mixed with cracked green peppercorns. Cheese and milk added brings it to 22% fat. Bratwurst or breakfast links usually have 25% fat.Delicious when pan fried fresh for breakfast, lunch or dinner. Ready from freezer to table in fifteen minutes. This recipe also shows how we preserve this sausage by using natural pennicillin molds that grow on salami casings.Our other farm made sausages are salami, kielbasa, smoked, chorizo, goa, pepperoni, hunter, liver, frankfurter, hot dog, bratwurst and braunschweiger. Recipes in here.This sausage is also called cervelas, cervelaat, or cirvelato.#GlobalApron

Imagine making pork sausages that stayed fresh on Portuguese sailing ships before refrigeration, sailing from Goa, India, to Europe, half a year! The secret is pressing out the meat juices, replacing them with a cup of Tequila and Sherry wine vinegar.I got the authentic ingredients, like Deggi Mirch Kashmiri dried peppers on amazon.I used four peppers per sausage to get the vibrant red color. I airdried the sausages, then froze them, love the color, the taste and the texture.

Easy Recipe, these sausages never burst because you warm the sausage in a 175F degree water bath in your oven, and precook 5 pounds pork shoulder and 1 pound of bacon fat and 1 pound of bacon rind to mix with fresh liver and then stuff into delicious spreadable liver sausages.Every family makes their own spice and herb mix, ours is pungent. I recommend to cut my herb and spice quantities in half, mix and then add more to your own taste. Liver sausage Spread is served cold with mustard and pickles on bread and crackers for sandwiches and appetizers.