Clik here to view.
Beauty in Charcuterie (podcast)
A simmering pot of goodness in the Kocurek Family Charcuterie Kitchen. About four or five years ago the word charcuterie wasn’t one the majority of us used a whole lot, or really even knew what it...
View ArticleClik here to view.
Duck Liver Terrine with Porcini
Mixing terrine ingredients by hand When I asked charcuteir, Lawrence Kocurek, of Kocurek Family Charcuterie in Austin, Texas, if he’d share a recipe for the Field & Feast website, he gladly...
View ArticleClik here to view.
Tips for Makin’ Bacon
Slabs of cured pork belly on the smoker, Image © Ryan Snedegar Americans eat approximately 18 pounds of bacon a year. That number must surely be higher among enthusiasts who make their own. And porcine...
View ArticleClik here to view.
Beauty in Charcuterie (podcast)
A simmering pot of goodness in the Kocurek Family Charcuterie Kitchen. About four or five years ago the word charcuterie wasn’t one the majority of us used a whole lot, or really even knew what it...
View ArticleClik here to view.
Duck Liver Terrine with Porcini
Mixing terrine ingredients by hand When I asked charcuteir, Lawrence Kocurek, of Kocurek Family Charcuterie in Austin, Texas, if he’d share a recipe for the Field & Feast website, he gladly...
View ArticleClik here to view.
Tips for Makin’ Bacon
Slabs of cured pork belly on the smoker, Image © Ryan Snedegar Americans eat approximately 18 pounds of bacon a year. That number must surely be higher among enthusiasts who make their own. And porcine...
View Article
