I'm back at it over at JustPigs and I've just started my own Bresaola. I know that Jamie and Jim recently tried a new recipe. Since this is my first time trying Bresaola, I'm sticking to the Ruhlman/Polcyn recipe in Charcuterie. As I was preparing this one I remembered that Wayne had mentioned making Bresaola soaked in wine. Did we ever hear about/see the results? It sounded like a good idea, and I would be curious about trying it in the future. 

Additionally, I've been cooking a bit of offal. I made a very good grilled lamb's heart salad. (more pictures when you click through) 

I've also been experimenting with lamb's tongues in salads, stews and terrines. 

We have two other meaty projects planned: Beef Heart Pastrami and Mortadella. I have half a pig on order and am going to order a bladder casing this week from Butcher Packer. I'll let you know once we get started with those.

Lastly, because I know how you people feel about pork porn, here's a pig's foot we recently used in a huge pot of soup. First we boiled it with veggies and white beans, then we put a southwestern style rub on it and bbq'd it, finally we dropped it back in the soup and cooked it just a little more to meld all the flavors.