Charcuterie recipes for bacon, salami, sausages, cured meat such as ham, as well as jerky recipes and recipes for rillettes, terrines, pate and confit.
If you've ever stared longingly at a leg of jamón, seriously considered purchasing a deli meat slicer, or tenderly wrapped prosciutto around a piece of melon...
Life. Death. Salami. These are the elemental forces that shape each day for Marc Buzzio, one of New York's last and best makers of traditional dry-cured sausages.
Charcuterie recipes for bacon, salami, sausages, cured meat such as ham, as well as jerky recipes and recipes for rillettes, terrines, pate and confit.
If you've ever stared longingly at a leg of jamón, seriously considered purchasing a deli meat slicer, or tenderly wrapped prosciutto around a piece of melon...
Life. Death. Salami. These are the elemental forces that shape each day for Marc Buzzio, one of New York's last and best makers of traditional dry-cured sausages.
