Rolled Pressed Pig’s Head from The Art of Charcuterie by The Culinary Institute of America
Bacon Jam : Salty, sweet, meaty, smoky, and tinged with coffee and maple flavors, this spread will make you rethink breakfast.
How to render duck fat and make crispy duck cracklins.
Italian Sausage with Roasted Peppers from The Art of Charcuterie by The Culinary Institute of America
Home cured duck prosciutto for this month's Charcutepalooza.
Home Cured lamb prosciutto. Recipe and tips on curing meat at home.
Chicken liver and mushroom pate - making charcuterie at home
Learn how to dry cure a lamb leg at home!
How to make your own pancetta, or taking bacon to another level.
How to make blood sausage: Vietnamese style!
Who knew that the simple act of making homemade beef jerky could put you on the cutting edge of the charcuterie trend?
Chorizo sausages made with love
Chinese Roasted Duck and a few aromatics put a twist on a charcuterie favorite...Asian Duck Rillettes
How to make bresaola at home. This classic air dried beef round is easier than you might think to make at home!
Homemade Moroccan Spiced Sausages
A video post showing how to make the classic dry cured pork loin - lonzino
charcuterie: great with Bordeaux, red or rosé, especially when all homemade by the vigneron himself...love this story about small, family-run estates (and a list of 10 wines at the end)
Homemade venison sausages, flavored with wild sage, juniper - and a little gin.
Black Pepper Beef Jerky
Making Salt Cod at home. How to make this classic Mediterranean cured fish. Simple, easy, no special equipment required!
Home made pancetta from Charcuterie by Ruhlman and Polcyn.
Dill Cured Salmon, recipe inspired by Charcuterie.
Pork Rillettes. Demystify this gourmet treat. Time consuming, but well worth the effort for a little homemade charcuterie.
How to make authentic dry cured Spanish Chorizo at home
Chewy and earthy, it's as good as prosciutto from a hog.
How to make the cured meat "coppa" at home.
Meat glue week continues with a frankendeli roll
Duck Prosciutto, recipe from Charcuterie by Michael Ruhlman.
A simple pork pate recipe, and an introduction to French style butchery
Homemade chicken sausages with apple and Calvados.
Home Cured Salami. Tasting and production.
Pig's head terrine with candied carrots @ TORO, Ken Oringer's Barcelona-inspired restaurant in Boston.
Pork and apple brandy rillette recipe
The art of charcuterie at Church & State Bistro in Los Angeles.