The Ultimate Guide to Charcuterie

From humble beginnings often come magnificent ends. Case in point: charcuterie. You might have a vague sense that charcuterie refers to “sausages and things;” you might even be aware of how to pronounce...

How to make a California classic cheese bouquet

Melanie Wong
by Melanie Wong 4 months ago

By Jessica Lawrenze, courtesy of the California Milk Advisory Board.

Denver Gift Basket/Box Purveyors

by Taralli 6 months ago

Need Denver recommendations where to order a savory/sweet gift combo to include dark chocolate, olives, charcuterie (cheese, cured meat) up to $100 who deliver.

Charcuterie Chalet for the Holidays

Melanie Wong
by Melanie Wong 1 year ago

As artfully arranged cheese and charcuterie grazing boards https://www.instagram.com/p/B4tGWiAB6DR/ grew in popularity, the new trend for crafting these bites into do-it-yourself structures mimicki...

ISO sodium phosphates in Montreal

by Ghostquatre 1 year ago

e450 e451 and e452, tripolyphosphate, hexametaphosphate, disodium phosphate, any of these 3 will do. I've tried looking at Anatol and la Guilde culinaire which is where I found cure#1, but I've had...

Happy Hour @ Central Market | Petaluma

Melanie Wong
by Melanie Wong 2 years ago

Just about a year ago I stopped by Central Market to call in a favor Chef Tony promised me. And stayed for happy hour (daily 5pm to 6pm) with a glass of Raventos I Blanc Rosé Cava brut, $16. Ch...

Camper Restaurant | Menlo Park

Melanie Wong
by Melanie Wong 2 years ago

Very late report on Camper in downtown Menlo Park from a drop-in dinner a year ago. Hearing from local friends that things are pretty much the same, I'm posting to put it on the chow radar and eli...

ISO: heritage pork for charcuterie (Toronto)

by biggreenmatt 2 years ago

Hi all, I'm looking to get my hands on some heritage pork (Berkshire, dare I dream of Mangalitza?) for some homemade charcuterie. Quicker, smaller stuff, like guanciale, homemade bacon, pancett...

The Farm Table Restaurant | Placerville

Melanie Wong
by Melanie Wong 2 years ago

While I did not have a chance to eat at The Farm Table Restaurant, across the street from where I was staying, I studied the posted menu and would certainly try it in the future. Especially after t...

How long will (unsliced) salami/cured meat last?

by yerbamate170 2 years ago

So I bought around 1kg of Salami (unsliced, still in casing) from Spain - one is a chorizo type, one looks like a cured loin and the other a standard salami type. These were not being refrigerated ...


by kiddushfresser 3 years ago

Anyone know where I can get real kosher Charcuterie? I’m not talking about sausages, I want pancetta and bresola

Olympic Provisions Northwest | NW Portland

Melanie Wong
by Melanie Wong 3 years ago

After the performance at Lan Su Chinese Garden https://www.chowhound.com/post/tower-cosmic-reflections-teahouse-lan-su-chinese-garden-nw-1076092 , I checked out happy hour at Olympic Provisions Nor...

The Meatery | Seaside - Monterey Peninsula

Melanie Wong
by Melanie Wong 3 years ago

Last week I had a chance to check out the new whole animal butcher and deli in Seaside, The Meatery. Most of the salumi on display is produced elsewhere at the present time, including product from ...

Beef heart tartare

by akdad 4 years ago

Interested in making this or something similar but only have access to frozen beef heart. Anyone have experience trying such a thing? Is it unsafe, or just not that tasty? Have eaten beef heart bef...

Best Butcher for Charcuterie Meat?

by larrysteeze 4 years ago

I live in the Newton/Waltham (MA) area and have been looking for either a good butcher or a good farm in the area that I'll be able to get high quality meat to cure. I've been having a tough time a...

Electric City Butcher | 4th Street Market - Alta Baja - Santa Ana

Melanie Wong
by Melanie Wong 4 years ago

In search of grassfed beef soup bones, a friend pointed me to Electric City Butcher in Santa Ana, said to be Orange County's only whole animal butcher. I stopped by last week, and indeed, the suppl...

Bresaola cured too long?

by eaglepoint 4 years ago

I started curing a Bresaola a few weeks ago (following Ruhlman's Salumi), but between traveling, work, and a hurricane, I forgot about it and it has been sitting in the curing mix for about twice a...

MAY 2017 COTM: AOC, reports on Cheese & Charcuterie

pistachio peas
by pistachio peas 4 years ago

Use this thread to post reports on the following chapters from AOC: CHEESE & CHARCUTERIE (p. 21-49) If you are the first to report on a recipe, please reply to the main post with the recipe n...