Follow this guide and learn how to make your own bacon (without curing salt or smoking) at home with no special equipment!
This bacon and chanterelle cake salé is a delightful Parisian treat that’s savoury instead of sweet. Serve as lunch or a snack!
This chanterelle breakfast hash is the perfect accompaniment to fried eggs during the summer mushroom season. Bonus points if made while camping!
This pork and chanterelle casserole draws from Eastern European flavours and ingredients like dill, garlic, and cabbage to create a delicious meal!
This fancy mortadella salad with cherries, pistachios, and ricotta is the just what you need for a light, healthy, and delicious meal!
This wild pork hatch chili is made with dried red and chopped canned green New Mexico hatch chiles, as well as wild pork shoulder!
This spicy ‘nduja and cilantro pasta recipe makes a big plate of vibrant, bright red noodles with a serious kick!
This kale, ham, and leek pasta is made with puréed kale, chunks of prosciutto cotto, and silky ribbons of sliced leeks!
This wild mushroom boscaiola is beautifully smokey, woodsy, earthy pasta and is a great way to use mixed wild or store bought mushrooms!
This spicy pumpkin and ‘nduja soup is a refreshing new take on the plain old pumpkin or squash soup we tend to eat every fall.
This wild pork and green tomato stew is the perfect dish to make when you end up with a haul of green tomatoes before first frost!
This creamy miso udon with wild pork and corn is a really fun way to enjoy wild or domestic pork. Try it tonight!
This bacon creamed Swiss chard is the perfect side to make when your garden or grocery bag is brimming with fresh, leafy goodness!
This wild pork, chanterelle, and apricot tagine is a Moroccan-inspired stew made with wild ingredients, best served with rice or couscous!
These bacon and chanterelle pierogi are sure to please. Packed full of amazing wild chanterelles and salty bacon, you can’t go wrong!
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