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Hello everyone, this is a public service announcement.

So, I was trying to dream up a funny photograph for this one. Maybe me covered head to toe in newspaper ads, or even a fake ad with yours-truly. But no. That just looked somewhat silly, and not in a good way.

I was also thinking about not mentioning any of the changes that are happening with my lovely little blog - but that would seem kind of odd too.

Over the last couple of months I have been giving blog advertising some thought. I didn’t start this blog to make money, and I never intend it to be that way - I would of course like it be uber-successful and take over the world, but I don’t think that happens by having ad’s on my site.

What does happen however is the rise in food costs, and also some more than cheap hobbies (moldy pig bits). I have been looking at new and interesting content for my blog - more meat curing stuff, more videos, more tutorials. It all starts to rack up those green pieces of paper. I don’t want to cover my blog in ads to pay for the cost of all of that, but I don’t want my blog to stagnant and not naturally progress as I would like.

So, you might see a few more ads on my site for a while. I am working hard to make them not take over everything (I have got really used to seeing the foodbuzz ad in the sidebar), and have them cover a few simple costs for the site - like hosting, software, meat.

Yes, meat. Meat curing gets kinda pricey. Especially since I favor using local small farms for the raw ingredients. A batch of salami can run up to $60, and that starts hitting the bottom line.

What I am really trying to say here, is that if you see an advert that really pisses you off, I REALLY want to hear about it. Seriously. Email me immediately and let me know. Having interesting content and having fun with food is priority. If the ad thing works out shit, then lets ditch it, move on, and never talk about the whole thing again.

Bottarga

Bottarga is the roe pouch of either the mullet fish or tuna, that has been cured in salt and air dried.

Sounds tasty doesn’t it?

Sounds like the perfect mix of seafood and charcuterie to me!

Bottarga is a specialty of the island of Sardinia, off the coast of Italy. Some consider it to be a poor mans caviar, which I think is a wholly inaccurate assessment of one of the more unique seafood ingredients out there. It’s flavor is really nothing like caviar - it is far richer, exceedingly complex, and very very comforting. Some might liken its taste to a very good salted anchovy, but even that misses the mark (but is much closer than caviar).

It is typically sold in blocks - that is how it is cured after all. These are cased in wax to help preserve freshness. It is one ingredient I have always wanted to try, but frankly the price of it put me off a bit. A block normally retails from about $60 to $100, depending on the make. The stuff can last, about 6 months in the fridge apparently, but even still that is a heck of a lot of bottarga parties to use it all up, especially since a little goes a long way.

To make things worse, I don’t know of any Seattle restaurants serving it, so I couldn’t go get a taste anywhere. (Any readers that want to correct me on this, and point out places that have bottarga on their menu’s - go for it!)

So alas, no bottarga for me. Or so I thought.

Click to read more, and to see this bottarga pasta recipe

Home Cured Guanciale is finished!

Home cured guanciale recipe

There it is folks. Look at it. Pork jowl that has been salted, then air dried for 2 months…

There are many things that I love about pigs, and it isn’t just that they are pretty darn cute to look at.

They are tasty. Seriously tasty. We all know that. But for me, properly raised pork is much more than that. In my book, more than any other animal that we eat, you can really taste the difference between the various cuts.

You take a pork loin cut - clean, crisp, mild pig flavor. Not much marbling, pretty lean - and lean tasting. You move toward the shoulder and you start talking about muscles that are used more often. They are tougher. They have more fat marbling. They need slower cooking, but yield a much richer flavor.

Click to read more and see this Guanciale recipe