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.
Bacon. The essence of cured pork. Is there actually anyone apart from veg(etari)ans who doesn't love bacon? So if you are curing your own meats there will inevitably come a day when you will also want to make your own bacon.
Tongue is another meat that does not have the best reputation. But if you think about it, the tongue of any animal is pure muscle meat, even though the texture is rather different from say steak. I have always loved tongue so when I saw an entire beef tongue on offer I couldn't resist.
If there is one type of sausage that divides people, then it is blood sausage. For some it is a delicacy, others feel disgusted by it. It should come as no surprise that I belong to the former group of people. So it is only consequent that I also try to make some proper blutwurst in my sausage kitchen.
In Germany there are countless varieties of Leberwurst, two of which I like in particular. For one there is the grey "Hausmacher" style from Palatinate. Being born in Mannheim this may well be called my home sausage. Then I also love the smoked variety in thin rings which is also suitable for air drying. So when I decided to convert my ProQ Frontier water smoker to cold smoking I did not have to think for long what to make as first job.