Duck/apricot and fig/porcini pates take center-stage in this charcuterie plate. Organic meats are complemented by artisan cheeses and Midas Touch ale by Dogfish Head.
Bresaola with cream cheese mousse and pesto
Building a smoky grilled cheese sandwich with sopressata, smoked gouda, and fried sage.
Home Cured and Smoked Bacon - made from locally sourced pork belly
Curing & Smoking your own bacon is a cinch!
And tastes, SO.MUCH.Better
A blogger visit to Rue Dumaine in Dayton, OH
(Pork shoulder + Berkshire ham) + lard crust² = a scrumptious English Pork Pie and a happy Colloquial Cook
Wild Boar Sausage
Raw bacon? Nope. It's pancetta tesa and it's cured and ready to eat.
Homemade spiced sausages can be made at home so easily, and they're tastier!
A charcuterie platter from The Fatted Calf, fattened our calves.
You'll never believe how easy it is to cure your own duck prosciutto. Oh, that duck fat....
Home curing Bresaola (Italian spiced beef)
Homemade pâté made with organic rare breed pork
Pork back fat, an essential ingredient for making rillettes, a French charcuterie classic
Elk salami and smoked ostrich sandwich...delicious!
Cubano Italiano integrates Boccalone's Prosciutto Cotto in this delicious Cuban sandwich
Slices of Fra'Mani's savory salumetto
Assiette de Charcuterie: typical salumi of Corse.
[SlowFood] Find out how classic Italian meat slicers are refurbished for cutting the perfect, thin slices of charcuterie. Live from Slow Food Nation.
A visit to the cheese shop was just the first stop on the way to making Calabrese Lollipops - Antipasto on a stick!
Yellow Heirloom tomatoes and Basil. The best summer has to offer.