A Local Thanksgiving: Purchasing a Turkey or the Whole Meal

Whether you cook a big Thanksgiving dinner yourself or purchase a complete meal, there are several options for locally raised and produced dinners. This isn’t a comprehensive list of everyone in the area doing turkeys and Thanksgiving meals, but a select group for truly local eats. Here’s to a southern New England Thanksgiving! Raise a
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Charcutepalooza April: Hot Smoking: tasso ham and Canadian bacon

Another month has passed and it’s time for the fourth Charcutepalooza installment. This time we’re hot smoking (with a little bit of past months’s salt curing and brining thrown in too) and we’re back to all pork using Boston Butt (shoulder) and loin cuts. Once again I turned to Persimmon Provisions for some of my
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Charcutepalooza March: Brining: corned beef

One of the quickest and easiest ways to change the flavor of a food is to brine it. Essentially a heavily salted liquid with aromatics, a brine can add flavor to meats and fish, turn vegetables into pickles and, in the case of this month’s Charcutepalooza challenge, alter the profile of beef brisket into the
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