This venison prosciutto is a reminder of a season long past, and how our perspectives and expectations can change. It’s texturally perfect, slicing as nicely as any Italian or Spanish ham I have ever put a knife to.

Smoky, tender, and rich- the perfect foil to a bowl of braised greens or eggs & biscuits

Pancetta is similar to bacon, but it’s not smoked and has a heavier focus on aromatics. It would be easier to just buy some humanely raised artisan pancetta, but we have venison and pork fat, and it's fun to attempt something that blurs the lines and challenges the senses.

A little bit of smoke & a little bit of chemistry makes our venison bacon as close to the real thing as you can get

Meat, salt, and some spices. This dry cured charcuterie is just about as simple as it gets and really amplifies the flavor of the venison

Slice it thin and serve over crusty bread, or add to any dish that needs a pop of fattiness.

Smoky, rich, and versatile

Holy smokes is this stuff good. Salty, succulent and perfectly spiced, it makes for the absolute best hash you’ll ever eat.

When I have Tasso ham on hand, I want to put it in everything.

Simple is the name of the game

The basics of using a grinder and stuffer

General tips & equipment for making your own wild game sausage

Make the best damn reuben in the world.