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This Week in Charcuterie News: Lardo di Colonnata, Piece Of Meat, Critchfield...
House-made jowl bacon from the charcuterie test kitchen of RL Reeves JrFor centuries marble miners in the Apuan Alps region of Tuscany have loaded their lunchboxes with fat hunks of bread smeared with...
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This Week In Charcuterie News: Harry And Ida’s, Kenny’s in Chattanooga,...
Washing off a pork belly in the charcuterie kitchen of RL Reeves JrWe normally dismiss out of hand any vegan’s attempts at charcuterie but when Florence Fabricant of the New York Times speaks we...
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This Week In Charcuterie News: $1,000,000 Country Ham, Boone County Missouri...
A pecan smoked pork belly from the test kitchen of RL Reeves jrUp in Kentucky, the Grand Champion Country Ham auction is a state fair tradition dating back to 1964. Back in that glorious era, the debut...
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How To Cure An 8lb Appalachia Red Heritage Pork Belly
This is the site of my grandpa Big Jim Sullivan’s former hog pen in rural Knox County, Kentucky. Big Jim raised Duroc hogs on this plot of land from the 1920s through the 1970s. For the past few years...
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This Week In Charcuterie News: Matthew Secich, Richmond Kentucky Country Ham,...
This Week in Charcuterie News: Matthew Secich, Richmond Kentucky Country Ham, Chef John Folse Fête des Bouchers, Asitane in IstanbulHearts were heavy last week when our treasured five year old Penn...
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This Week In Charcuterie News: Master Meat Crafter Rick Reams, Jeanfreau’s...
Cured sliced pork belly from the charcuterie kitchen of RL Reeves JrRick Reams of RJ’s Meats in Hudson, Wisconsin gets feted in The Growler. Reams is a ‘Master Meat Crafter,’ and went through an...
View ArticleThis Week In Charcuterie News: John Folse Boucherie, Andre Hueston Mack,...
Sit down for 40 minutes and watch the old master, John Folse host a hog killing and boucherie where his crew makes andouille sausage, pork sausage, and ponce; red and white boudin; backbone fricassee...
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This Week In Charcuterie News: Boudin Vending Machines, Portugese Chourico in...
Green’s Sausage House in Zabcikville, TexasI bought a bulldog second hand at a flea market in Boaz, Alabama back in the 90s. Named him Scrap Iron and he became a good friend to me. That little dog...
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This Week in Charcuterie News: Koji Alchemy, Armenian Basturma, Euskal...
rl reeves jr reports on the US charcuterie scene He was almost at the corner of the rue Piroutees, and the [charcuterie] shop was a joy to behold. It was filled with laughter and bright light and...
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This Week In Charcuterie News: Lily Jones’ Country Ham, El Mercado de...
A muffaletta from Tag’s Deli in Chalmette. Stacked full of cured meat.Gray, Kentucky is just a little speck on the map nowadays but at one time it had several bustling businesses. There was a diner, a...
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