Podcasts about cured meat

Speck,Guancialle ,Prosciutto,and Cullatelo are the Supreme Italian cured meat

Matt Greer and David Forrest are joined by Reiss Haldane and Heather Holloway to discuss an actual Partick Thistle win in the wild, 3-0 against Arbroath. We look forward to our Scottish Cup game against Kelty before talking about the times we've all made somthing up for the hell of it.

Picture this: an organic farm on 250 acres of soft, green, rolling hills on a remote peninsula bordering the Atlantic Ocean—an idyllic location to grow vegetables and raise cows and pigs. At first glance, it seems like the Ferguson family—the multi-generational crew behind Gubbeen Farm outside Schull, West Cork—is living the dream: father Tom is the herdsman; mother Giana, the pioneering cheesemaker; son Fingal the smoked meat producer; and daughter Clovisse the bio-dynamic gardener. After taking a closer look, we can confirm that in this case the dream is in fact, reality. With the start of their award-winning cheesemaking in the 1970s, the Fergusons have worked diligently to make Gubbeen cheese and meat products a household name synonymous with quality, care, and respect for the land in restaurants and homes around Ireland and throughout the world. In this week's episode, we sit down with Fingal Ferguson, the fifth generation of Gubbeen farmers, to talk about life on the farm, the West Cork artisan community, and the beauty of staying small. We also discuss Fingal's passion for knives and knife making, as well as how to not rest on a legacy, but continue to stay creative and challenge yourself.Photo courtesy of Fingal Ferguson.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Can cured meat, more specifically salami, possibly be healthy? What should you look for when selecting cured meat? How often can you eat it? Tune in to hear us answer these questions and more in this interview with Anthony and Kazmira Pedonesi of The Salumeria.    The Salumeria provides the most nutritious pork based protein in the form of salumi. Their hogs are peacefully grazing on a 250-acre pasture in Rockdale, Texas. In this episode, you will learn how Anthony has carried on a family tradition while shifting to regenerative farming practices and creating a cured meat product that you can safely eat every day! From the diet of their hogs, to the swiss chard used in curing, to the attention to detail in all their recipes, this family business story will inspire you and leave your mouth watering!   More about The Salumeria:  Anthony comes from a long line of salumi makers, originating in Rome, Italy. His family bartered and traded for other goods with their salumi. After many hard years in IT and finance, Anthony and Kazmira decided to take the leap into the family business as their son Declan was eager to learn the ropes.   Whether it was a young Anthony making salami with his father on the picnic table with a hand crank meat grinder, or a young Gerardo butchering a goat with his uncle for a festive occasion. The Salumeria was born inside of its founders at a young age. Traditions and recipes passed down for generations have inspired us.   The experience as children seeded a romantic idea of sharing this craft, but it was having our own families that solidified the need to build a salumeria. Taking what we had learned and turning it into a passion for our children has become the greatest adventure of our lives.  We don't measure success by how many pounds of salumi leave the curing chamber, but rather how much joy we observe in our children as the meat cures. The Salumeria has become synonymous with la famiglia, and we are happy to invite your family to be a part of ours.   Also in this episode:  The Salumeria Story Sourcing and QualityBreak Up with Bacon? Bacon in the Oven (Plus Bacon Health Benefits and Myths) The Journey from Pasture to Plate The Science of Curing  Favorite Salumeria ProductsSaluminis Cure Box Subscription The Salumeria Adagio Salumi - Look for Adagio at Central Market in Texas!  Use Code ALIMILLERRD for 15% off first order    Sponsors for this episode:  This episode is sponsored by Nutrisense, providing Continuous Glucose Monitors (CGM) that provide you with real-time glucose data and an easy to use phone app that helps you combine and visualize your glucose data with all of your daily activities as well as personalized recommendations on how to improve your health. Use the code ALIMILLERRD at nutrisense.io/alimillerrd

On this episode Aarón and Zarela are thrilled to welcome Mariana Barrera to dive deep into the topic of Mexican Charcuterie. Mariana and her family run Humo y Sal, a charcuterie in Monterrey, where they prepare a wide variety of meat products as well as mustard, honey, and more. She shares how she got into the business, how she gathers inspiration from the way each Mexican state has their own regional specialties and seasonings, and how the local environment affects what they can produce in their region.Plus, Mariana gives an overview of the food culture of Monterrey, one of Aarón's favorite food destinations, and Aarón pitches Mariana on a Mexican version of scrapple.For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!Cooking in Mexican from A to Z is  produced by HotDish Productions and powered by Simplecast.

This week, Cal talks feral cats, feral pigs, stripers, drone angling, and so much more. Connect with Cal and MeatEater Cal on Instagram and Twitter MeatEater on Instagram, Facebook, Twitter, and Youtube Shop Cal's Week in Review Merch See omnystudio.com/listener for privacy information.

Nominative determinism; can cold showers ward off coughs and flu; what's von Willebrand's Disease; if smoking causes cancer how does it cure salmon; why can some people roll their tongues; what's "Agent Orange"; in television, how does a green screen work; do crocodiles age more slowly than we do; what is Helicobacter pylori? Chris and Lester have the answers... Like this podcast? Please help us by supporting the Naked Scientists

Nominative determinism; can cold showers ward off coughs and flu; what's von Willebrand's Disease; if smoking causes cancer how does it cure salmon; why can some people roll their tongues; what's "Agent Orange"; in television, how does a green screen work; do crocodiles age more slowly than we do; what is Helicobacter pylori? Chris and Lester have the answers... Like this podcast? Please help us by supporting the Naked Scientists

Do you want to make the best turkey or chicken that your friends and family have EVER tasted?  This is the episode for you.  Forget that dry, stringy chicken that most of us are used to.  This method will give you the most tender, juicy, sweet, drippy, luscious meat you've ever wrapped your lips around.  

#RideTheBucket with Nick and Jake as they sit down with the literal Salami Swami and Salami Monger, James and Duncan Forbes, the two brothers, who along with their mother Jane (the Salami Mama of course!), started and currently run North Country Charcuterie located at 1145 Chesapeake Avenue, Suite E Columbus, OH 43212. In this conversation you'll hear the backstory of North Country Charcuterie, 3 business tips from the brothers, and a classic story about Big Jake laying down the law and keeping the streets of Columbus safe. Find them online: WebsiteFacebookInstagramHO HO HO! Dead ass, CLICK HERE and buy some cured meats for your loved ones this holiday season: The Butcher & Grocer Specializing in the highest quality beef, lamb, pork, chicken, and cheese from small Ohio farms.

You can find and follow Micheal Ruhlman and buy his books here: https://ruhlman.com/ And you can find and follow Brian Polcyn, book his classes and buy his books here: https://chefbrianpolcyn.com/ 

Peter Attard Montalto, head of capital markets research at Intellidex analyses Enoch Godongwans's first ever Global Investor Call as SA's Minister of Finance. Friday File:  Richard Bosman of Richard Bosman's Quality Cured Meat talks about his vision behind his gourmet meat business. See omnystudio.com/listener for privacy information.

It's said that some foods are so amazing that after trying them once, you know you're hooked for life. Iberian ham is one of those foods. Irene Reguilón, a native of Spain and a lecturer at Vietnam National University in Hanoi, will explain why we should be eating this heavenly treat! Iberian ham, one of the tastiest tapas in Spain! (Photo: blog.amigofoods.com) https://vovworld.vn/en-US/cultural-rendezvous/spanish-iberian-ham-the-worlds-most-expensive-cured-meat-943082.vov --- Support this podcast: https://anchor.fm/cultural-rendezvous/support

What are the Italian Cured Meat and key Ingredients

Ang mga seremonyal na utos ay mga anino ng mga sakripisyo ng Panginoong Jesus.

In this episode you'll find out what Mary and Josh's nicknames were and what trips the Posse have taken without kids. Good times, good laughs. The Wine Club Posse is a group of friends that gets together to share a bottle of wine, tell stories and talk about life.

Austin & Jon talk about the science of cured meat with Walton's VP of Sales and resident application specialist, Dylan Walton.  They also talk about dangerous spores and dealing with dangerous pathogens at Kansas State University.https://meatgistics.waltonsinc.com/ - https://www.waltonsinc.com/

Austin & Jon talk about the science of cured meat with Walton’s VP of Sales and resident application specialist, Dylan Walton. They also talk about dangerous spores and dealing with dangerous pathogens at Kansas State University.

Coming at you like a blind person driving a Lamborghini, it's Meat Sweats 109!In this episode we celebrate the life and times of Phoenix's oldest and most cherished comedian, Johnny "my plumbings all fixed" Moss! Join us as Johnny muddles through his life story while Matt and Bill attempt to keep him on message.Like, comment, subscribe, hit Johnny up for free catheters or to learn how to become an official Johnny Moss groupie, and as always, stay sweaty friends!

Coming at you like a blind person driving a Lamborghini, it's Meat Sweats 109!In this episode we celebrate the life and times of Phoenix's oldest and most cherished comedian, Johnny "my plumbings all fixed" Moss! Join us as Johnny muddles through his life story while Matt and Bill attempt to keep him on message.Like, comment, subscribe, hit Johnny up for free catheters or to learn how to become an official Johnny Moss groupie, and as always, stay sweaty friends!

Meredith Leigh is a mother. A farmer. A butcher. A chef. She’s worked as a teacher and a non-profit director. She’s also the author of “The Ethical Meat Handbook,” and “Pure Charcuterie: The Craft and Poetry of Curing Meats at Home.” Her mission? Discover and share pragmatic solutions related to sustainable, ethical, real food.On this week’s podcast, we talk face-to-face with Leigh about some of the tough questions facing our food system including elitism in the food movement, food justice, women in butchery and the role of empathy in farming and raising livestock. We also discuss multiple topics tackled in her books, including the rationale behind -- and the skill needed -- to make delicious charcuterie at home. Along the way, Leigh shares stories about her food journey, from humble beginnings in urban America to years spent living a vegetarian lifestyle and her subsequent decision to take on farming, butchery and food advocacy.

This episode of HRN On Tour brings you inside Good Food Mercantile in Brooklyn, New York. Hannah Fordin chatted it up with friend of the network; Charles Wekselbaum of Charlito’s Cocina to talk about his training and working to prove himself while embracing failure, his process of testing and creating new (award winning) products and the art of controlled spoilage that naturally comes along with making cured meats. Heritage Radio Network On Tour is powered by Simplecast.

LH 160:  How to preserve protein-packed foods with gourmet flavors  In this episode, host Theresa Loe talks with author Karen Solomon about turning your kitchen counter into a deli counter by preserving your own meat with dry curing, brine curing, smoking, and drying. Karen is the author of "Cured Meat, Smoked Fish and Pickled Eggs" and she shares the secrets to success with each of these techniques and how you can enhance the flavors of what you preserve. You’ll Learn: The ease of dry curing in your refrigerator How brine curing works for things like pastrami and ham If you can safely skip using nitrites and nitrates The difference between hot and cold smoking in preservation How to stay safe when curing meat Why you don’t need a dehydrator to dry meats The special safety recommendation when working with game meat A simple trick for keeping your dry meats dry in storage How to make ‘Sour Orange Beef Jerky’ for road trips And SO much more.. For the printable recipe Karen shares on the show, go to www.LivingHomegrown.com/160 and you can also get links to everything mentioned. There are also more episodes in the show notes related to curing and smoking.  This episode was brought to you by Theresa Loe's Living Homegrown Membership where you have access to an entire roster of food and garden experts, a library of classes and a farm fresh community for support of an organic, farm-to-table lifestyle. Go to www.livinghomegrown.com/path to learn more.

From corner store to Costco, the grocery has changed over time. What's the future of food retail, and how do today's supermarkets deceive their customers? Next, the World Health Organization has warned us not to eat processed meat. Does that mean we have to give up artisanal salumi? And finally, a couple of new culinary shows are taking the genre in a more serious direction. Our panel ponders these questions in episode 20 of "The Four Top."

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Olympia Provisions Chef/Owner/Salumist Elias Cairo, a first generation Greek-American who grew up learning the craft of charcuterie from his father, who cured the family's meat at home. After five years in Switzerland under master chef Annegret Schlumpf, Cairo completed a chef apprenticeship in Greece. Using the finest ingredients, he developed his skills and passion for making charcuterie, and the experience affirmed his beliefs – handmade is better. Upon returning to the United States, Elias headed to Portland, Oregon, where he has recreated a nearly extinct old world technique that’s seldom seen in America. At Olympia Provisions, Elias set out to approach the craft of charcuterie with purity and patience. The result is Oregon’s first USDA-approved salumeria, established in 2009, but deeply rooted in the past. The Olympia Provisions team butchers antibiotic-free Pacific Northwest pork, holding its cured meats in natural casings.

This week on The Line, host Eli Sussman is joined by Bobby Hellen, executive chef of GG's in the East Village. Growing up in a large Italian family in New York City, Chef Bobby Hellen has always felt most at home in the kitchen. Influenced by his grandmother, a devout Mets fan from Brooklyn who used to take pride in her homemade pastas, sausages, and cured meats, Hellen found cooking at a young age and learned to love the controlled chaos of a kitchen. Tune in to follow the line of Hellen's career from culinary school to "meat prodigy" and beyond!

On the Thanksgiving 2016 edition of Cooking Issues, Dave and Nastassia are joined by Paul Adams, formerly of Popular Science, to talk about the new Booker and Dax centrifuge: the Spinzall! Plus, a listener question about cured meats, and Dave rails against sexual harassment in the hospitality industry.

All about bacon on this one, from ancient China to modern day celebrations of the cured meat like Baconfest Chicago