There is nothing like the tang and texture of real summer sausage.

Make a bunch of these- they might be the best protein packed, hiking, hunting, splitting firewood, high output on a cold day, snack ever.

Cutting into this coppa exposed a thing of beauty. It is honestly one of the coolest things I've ever made.

Tangier and smokier than the store bought stuff.

Build your own curing chamber for salami, prosciutto, and more

Beaver prosciutto is rich and a little woodsy, almost nutty, with a fine grain and excellent texture.

This salami is garlicky and spicy, yet doesn't mask the subtle qualities of the beaver meat.

The marsh ghost has become an obsession of ours.

This salami is distinctly ours- goose meat, fennel, & garlic from the farm & sugary persimmons we gathered along the field edge

All the experiences of November at the farm, infused together into a single bite.

This is a mild, fatty salami similar to a German landjaeger- well-balanced and subtle, it’s a fantastic pairing with all kinds of food.

A traditional, unsmoked Italian-style pepperone- tangier than the store-bought stuff, delicious on a charcuterie board or on a pizza.

Spicy and rich, this dry-cured venison chorizo would go great on a charcuterie board with some hard, spanish style cheeses like manchego, or steamed with freshly-dug clams. Either way, it’s a knockout.

A general guide to making your own cured meat

The basics of using a grinder and stuffer

General tips & equipment for making your own wild game sausage