I got to see some of the stuff Travis is working on right now. It's a nice collection of hams and salamis. Looking forward to tasting the results.
David (WildBoar's Kitchen)
I love this thread! Inspired by it, I borrowed Ruhlmann's book from the library and made some duck prosciutto. Reading the recipe, my initial thought was "it can't be that simple". Anyway, I started it last weekend, and this evening my sons and I unwrapped one of the breasts. It was quite good! (if a bit salty). I'm hooked! Next up will be bacon, pancetta, and chorizo, once the supplies I ordered online arrive. I'll also try making some Philippine longanisa. Wish me luck!
I had a chance to try JohnnyChance's Curd Duck breast at the ECG , It was so good!
His chicken liver pate was good as well. Reminded of be in back on the line and making it for the first time.