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Charcuterie is the art and science of preserving meat.  Very often it’s used in association particulary with cured products like salami, prosciutto, etc. though any type of sausage is included.  We’ve dabbled with charcuterie some and have learned from professionals like Christof and Isabell Weisner and Brian Polcyn.  Micheal Ruhlman has a nice post here for those interested in charcuterie–just a few rule of thumb thoughts in a concise article.

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