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Guide to Salumi: Cured Meats of Italy

Menuism | Posted 06.27.2013 | Taste

Necessity is the mother of invention, and so the tradition of salting, smoking and air drying was born.

HuffPost Tastemakers: Craig Deihl's Meat Extravaganza

Posted 01.28.2013 | Taste

Mortadella, merguez and more.

Decoding Your Charcuterie Plate

The Huffington Post | Rebecca Orchant | Posted 09.30.2013 | Taste

We're going to start today with the easiest part of charcuterie: eating it.

'Anti-Artisanal': Lunch Meat Has Its Moment

New York Magazine | Robin Raisfeld & Rob Patronite | Posted 05.25.2011 | Home

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...