Charcuterie

Florida

This Restaurant Only Serves Foods That Start with the Letter C Because Uhh OK

Cool...
Jelisa Castrodale
4.2.18
Munchies

How to Make a Classic Summer Sausage

Summertime, summertime sausage.
Munchies Staff
7.6.17
meat

How to Make Heritage Pork Charcuterie with Justin Severino

"Make some really bad charcuterie, document what you did, and then make it better."
Alex Swerdloff
6.5.17
Myanmar

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.
Diana Hubbell
3.20.17
Charcuterie

This San Francisco Restaurant Turns Whole Animals into Delicious Charcuterie

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.
Clarissa Wei
11.28.16
seafood

A Willy Wonka of Seafood Charcuterie Is Working His Magic in LA

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.
Jean Trinh
11.11.16
New Orleans

How a New Orleans Vampire and a Cajun Chef Made Blood Sausage Together

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.
Phil McCausland
10.25.16
ISTANBUL

Inside the Last Pork Butcher Shop in Istanbul

Since 1967, the Kozmaoğlu brothers have sold fresh pork and charcuterie from their unmarked store located across the street from a gas station in Istanbul.
Lorena Rios
7.14.16
Charcuterie

24 Hours at the Bayonne Ham Fair

For four days every year, the French city of Bayonne honors and celebrates its most famous specialty: delicious, melt-in-your-mouth ham.
Arthur Limiñana
4.14.16
Pickles

Meet America's First 'Master Pickler'

Olympia Provisions built its name on charcuterie, but Joe Vanaman has carved out its pickle department, brining just about everything he can get his hands on.
Tom Perkins
3.24.16
Make this

Bacon-Wrapped Country Pâté Is the Decadent French Snack We All Deserve

Nick Padilla of Brooklyn's Alameda has a recipe for bacon-wrapped country pâté that is simple enough to make for even the most kitchen-inept of Anglo-Saxons among us.
Alex Swerdloff
3.8.16
CHEFS

The Secret to Perfecting Charcuterie Is Camaraderie

Up until that point, if someone had asked if I would ever leave California, I would have told them to go fuck themselves.
Justin Severino
2.24.16
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