Charcuterie
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.
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.
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.
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.
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.
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.
This Chinese City Has Been Producing Ham For More Than 1,000 Years
The city of Jinhua is famed for its cured pork, which is made from adorable "panda pigs" and can sell for up to $1,200.
Spread DIY Pork Rillettes on Everything
There is a certain sense of badassery that comes with stepping up your carnivore game and making your own rillettes—a rustic sort of pâté that you spread like meat butter on toast or whatever.
The 2,000 Years of History Behind Your Lunch Meat
Mortadella—the lard-laden salume from which piss-poor American bologna is derived—is a thing of such respect in Italy that counterfeiters were once tortured for selling fake versions.
This Meat Snack Was Formulated to Prevent Hangovers
A charcuterie business in London would like you to know that it has invented the world’s first hangover-preventing meat. Or say it says.
This Book Will Teach You the Art of Charcuterie
The Olympia Provisions cookbook breaks down the art of charcuterie and makes the process as approachable as it will ever be. Just imagine your overstuffed sandwiches crammed with ribbons of homemade pistachio-studded mortadella and piles of Greek-style...