For centuries, charcuterie has meant cured meat—but that's missing from the growing trend of hot chocolate and candy "charcuterie boards."
Charcuterie boards have always belonged to the working class.
Charcuterie boards: great. But then came pancake boards! Hot chocolate boards! Where will it end?!
"Make some really bad charcuterie, document what you did, and then make it better."
Meet the Ex-Nightclub Owner Who Went from Cleaning Floors at Wendy’s to Curing His Own Prosciutto in Yangon
When Sharky's founder Ye Htut Win couldn’t find the ingredients he wanted, he decided to become a farmer, a baker, a cheesemaker, and a butcher.
“The quality of British meat is exceptional and we’re the best farming nation,” says Sean Cannon, co-owner of charcuterie bar Nape. “So therefore, we should be able to make the best charcuterie in the world.”
Trou Normand doesn't just dabble in charcuterie. The restaurant has two full-time butchers, it’s a certified meat processing facility, and its executive chef is a state-licensed meat inspector.
It’s not every day that you visit your local fishmonger and find silky smooth monkfish pâté or a rich fish-head terrine sitting behind a glass case.
Self-proclaimed vampire Belfazaar Ashantison met with New Orleans chef Isaac Toups to learn about the intricacies of cooking with blood and partake in some together.