Bresaola is a wonderful somewhat citrus cured beef. The beef is fist submerged in red wine and various spices for about 10-15 days then left...

Any aspiring charcutier must attempt a rillette. This is strangely easy to do/make but to get the balance of fat vs. salt vs. flavour r...

How can a South African girl enjoy the art of curing meat and not make Biltong? The staple snack in a land of rugby and beer. Formula: ...

Yes this is a fresh sausage, but because it is my favorite, I thought i'd share. Strong, spicy, with a distinct fennel taste. Formula...

With all this meat curing, I thought I better get a slicer. In my research of latest and greatest I came across an old vintage classic that ...

So, yesterday I decided to make some salami. Now last month I did this for the first time and I feel it was a failure. The reasons being...

Eazy peezy. Anyone can make coppa at home; all you need is 3 main elements. Firstly get hold of a nice pork neck (if you need help extracti...

I choose to start with a simple Pancetta because it's one of the easiest forms of Charcuterie - in the same category as Coppa and the So...