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January 2016

Ventricina Teramana – almost original

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When I asked my sausage making Facebook friends what kind of salumi other than guanciale or 'nduja to make from a pork jowl, someone proposed vetricina teramana. I had heard of that sausage before but never tried it before, so I set off to make it.

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Earlier this year I made cholent, a traditional Jewish dish that is braised overnight to avoid kitchen work on shabbat. Now low-temperature braised beef is a wonderful thing, and so I decided to take this concept and use it for a more generic approach that does require some work the next day.