charcuterie

This pastrami jerky goes everywhere you go! Grab a spice blender and some brisket and get ready to make your own charcuterie.

Pick up this new collection of recipes from all over the world by some of the country's most foremost authorities on charcuterie. Carne seca jerky time!

Here are 11 delicious reasons to book a culinary trip to LA now. Phenomenal hiking, buzzing concert venues and outstanding hotels, to name a few.

This chorizo pate is a wonderful example of the simplicity of some of Portugal's most beloved dishes and snacks. Grab a hunk of crusty bread and dig in!

Revamp your special occasion menus in delightful ways, like these mini charcuterie boards from NYC caterer Peter Callahan's new book.

Country ham is America's version of Italian prosciutto or Spanish jamón. It's enjoying a renaissance in restaurants — here's where to buy your own.

Author Laura Rowe compiled a whole book of illustrations to school you on a variety of food topics, like the world of blood sausages out there.

Take a look at some of the best meaty stills and videos from our Instagram takeover this past weekend at restaurant and in-house butchery Gwen in L.A.

If you've ever wanted to learn how to make andouille sausage from scratch, there's no time like the present. Try it Brad McDonald's way.

Idolize whichever sports icons and celebrities you want, but the real champs are the culinary folks in the kitchen, hacking apart meticulously sourced animals, seasoning and curing them and making charcuterie out of the best (and worst) bits. We've chewed the fat with some of the top masters of mousse, pros of pâté, champions of culatello and…

Earlier this year, a group of us at Zero Point Zero Production (parent company of FR), led by managing director Joe Caterini, decided to do something unusual, maybe even ill-advised. We decided to start a print magazine. Cured would tap into all the different ways people preserve or alter food and drink using methods that…

The World Championship of Pâté-Croûte was held Monday, October 24, at the Consulate General of France in New York City. What is pâté-croûte? Also known as pâté en croûte ("pâté in pastry"), this preparation is a dense cooked terrine of meticulously seasoned and layered meat and offal encased in puff pastry, and it's one of the…

Charleston chef Craig Deihl is one of our many charcuterie heroes. Since diners didn’t always order pork chops at his restaurant, Cypress, in the exact same ratio as they consumed the salumis and sausages that Deihl was creating with the rest of the pig, the chef came up with the brilliant idea to start up…

Ah, Shark Week. That magical time of the year when Discovery Channel stops subjecting us to dehydrated strangers trying to grill snakes over pine needle fires in their birthday suits, and gives us what we really want. In honor of this sacred weeklong broadcast event, beginning Sunday, June 26, San Antonio charcuterie center Cured is hosting…

You walk up to the meat case at your local butcher shop every week and order a few of your "regular" cuts.But deep down, you have a plethora of meat-centric questions you've been itching to have answered. Perhaps you're just too timid to ask, or maybe you're content with the status quo. We at Food Republic are here…

As we wrap up our meaty Charcuterie Week, we decided to make a one-stop place for everything you'll ever need to know about charcuterie, curing, fermenting, aging and pickling in beautifully drawn illustrations as well as captivating photographs. From essential cuts and useful kitchen hacks to photographing the journey of butchering a whole pig and mapping out…

When spring asparagus shows up at the markets, we go a bit mad for the emerald green shoots, throwing them in just about anything, including this creamy risotto studded with jewel-like pancetta. Cook’s Note: The thickness of asparagus can vary greatly throughout the year.Pencil AsparagusThe first crop to hit the markets is often the pencil-thin asparagus…

Though wine always pairs well with meat-and-cheese boards, there are several cocktails that also bring out the best in charcuterie and cut through the fat in just the right way. As an aromatized wine, vermouth and its complex infusion of spices and botanicals bring out these flavors in the meat along with cleansing the palate.If you happen…

When it comes to hard hitters in the charcuterie game, Charles Wekselbaum, chef-owner of Charlito’s Cocina, knocks it out of the park. His brand-new cookbook, Cured, is a vibrant, beautifully photographed homage to all things preserved meat, with techniques, recipes for charcuterie and especially recipes with charcuterie. With detailed guides and master tips on treating that…

A little cured ham never hurt a meat lover, right? The addition of a few slices of this Italian pork candy (think smokeless bacon) to a meal can turn a decently solid spread into a restaurant-quality affair. Break out the pancetta for dinner tonight and add a classy touch to the whole meal — here are our…

Chef Kenny Gilbert may be most recognizable for television appearances that have included an impressive showing in season seven of Top Chef and a successful turn on a recent episode of Beat Bobby Flay. The Cleveland native's affable personality is on display at all times on TV, but it's his creative culinary approach at Gilbert's Underground Kitchen on Amelia Island, Florida, that…

Downtown Pittsburgh is home to Butcher and the Rye, a New American meat-centric restaurant by chef-owner Richard DeShantz, which has been nominated twice for a James Beard Award for Outstanding Bar Program. In the kitchen, you'll find chef de cuisine and chief charcutier Dan Carlton. There's a farmers’ market two blocks from the restaurant, where you'll find Carlton…

Once upon a time in the Roman Empire, probably in what’s now France, someone slapped a selection of meats on a slab and called it a meal. From that action sprung charcuterie, an idea carried throughout the latter days of antiquity, through the Middle Ages, and into modern times.Along the way, charcuterie has become closely…

When it comes to enjoying charcuterie like they do in Italy, less is more. The simpler the presentation, the more you'll be able to appreciate the history and quality work that made that cured meat possible. Missy Robbins, chef-owner of NYC's Lilia, shared a memorable experience abroad and a recipe to go along with it."I had…