http://blog.formaggiokitchen.com/2012/03/08/decidedly-american-hams-mangalitsa-and-red-wattle/ A blog about cheese, farms, food and friends. Thu, 16 May 2013 22:45:55 +0000 hourly 1 http://wordpress.com/ http://blog.formaggiokitchen.com/2012/03/08/decidedly-american-hams-mangalitsa-and-red-wattle/#comment-2087 Wed, 02 May 2012 10:09:48 +0000 http://blog.formaggiokitchen.com/?p=5343#comment-2087 Hello, TC! Red wattle hams are not only pretty, they’re mighty tasty. Quite an undertaking, all those curing adventures! Bravo, and have fun.

]]> http://blog.formaggiokitchen.com/2012/03/08/decidedly-american-hams-mangalitsa-and-red-wattle/#comment-2070 Sun, 29 Apr 2012 07:59:54 +0000 http://blog.formaggiokitchen.com/?p=5343#comment-2070 Thanks for the article! I recently started curing my own meats (salamis and sausages for now and will eventually move up to hams) I contacted a pig farmer who suggested their Red Wattles would be a good choice. This is the first page on the web I have found that talks about Red Wattles for cured hams and they sure look pretty. I am stoked.

]]> http://blog.formaggiokitchen.com/2012/03/08/decidedly-american-hams-mangalitsa-and-red-wattle/#comment-1826 Thu, 08 Mar 2012 21:22:43 +0000 http://blog.formaggiokitchen.com/?p=5343#comment-1826 [...] From Formaggio Kitchen: [...]

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