During our visit to Bologna in the Emilia Romagna region of Italy, we looked out our window and discovered we were almost sitting on top of MortadellaBo, a one-of-a-kind, four-day festival celebrating mortadella.
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Necessity is the mother of invention, and so the tradition of salting, smoking and air drying was born.
Mortadella, merguez and more.
We're going to start today with the easiest part of charcuterie: eating it.
Prosciutto di parma and jamón ibérico might hog all the porkcentric attention, but what some chefs are really excited about these days is a bit more...
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