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Why is Charcuterie so Expensive to Buy?

Charcuterie is an expense—well, the stuff you buy is. It’s now a broad term covering anything from cured meats to rillettes and bacon. Quality Charcuterie is expensive due to the increased welfare of animals, better diets, and non-intensive farming practices. It can take months or years to make quality charcuterie rather than days or weeks for quality cured meats. Quality …

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Different Types, Ideas, and Inspiration for Charcuterie Boards

When you’re putting together a charcuterie board, it’s really down to how you want to present it, whether you use a wooden board or something else. Of course, when you go online, all these charcuterie pictures are on wooden boards, but there are a lot of alternatives out there. Some even have interesting properties like slate, So I hope to …

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Equipment to make Make Delicious Bacon

There are so many options when it comes to equipment for making your own delicious bacon. When I first started planning this write-up, it got a bit scary writing down all the different equipment that you could use- there are so many options! But hopefully, it helps whether you are smoking/cooking the bacon and then cutting it into nice thick …

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Can Prosciutto Be Eaten Raw? (Different Types)

Prosciutto and whether it can be eaten raw is up to you; it’s either consumed without cooking or with it. But there are many hundreds of varieties. Mainly, two types dominate the world, ‘Crudo‘ & ‘Cotto‘. Now, most Prosciutto is Crudo Prosciutto. However, I would call them fully salt-cured and ‘dried’ not raw. Prosciutto is kind of like the King …

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Things I Use for Dry Curing

This type of equipment is if you already have a DIY curing chamber or an area where you do the drying. If you are in the realm of building something, check out this post. This list is all about the equipment I think makes it easier and the things I love to use. It is not exhaustive, but just some …

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Does Salt Pork Need to be Refrigerated? (and Other Tips)

Refrigerating salt pork depends on your salt pork; it’s sometimes hard to figure out how it was made, so I will dive into what I have learned about that, too. The safest bet you can have for whether or not you should keep it in the fridge, of course, is to look at the expiry or best-before date. Ideally, it …

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Does Salt Pork Taste Like Bacon? (And More Salty Goodness)

Salt pork has some similarities to bacon, and there are cross-overs for how it’s made and tastes. It is an intense pork flavor without the smoke aspect. Frying or stewing salt pork also leads to a different taste. Salt pork tastes a small amount like bacon. Bacon is salty, sweet, and smokey. There are a few important differences, mainly the …

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Meat Curing Tips for Beginners – Dry Curing, Cold Smoking

I was thinking the other day about the best tips I could give for meat curing to a beginner. Dry-cured meats and cold smoking have been my passion for a few decades, it’s quite the obsession! Quick Meat Curing Tips Off the top of my head, I can whack up some dry-cured, cold-smoked bacon. This info will be around the …

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Complete Guide to Equilibrium Curing Meat

This equilibrium curing guide will cover everything I’ve learned and know in the past ten years of using it for making cured meats at home. The ‘secret sauce’! It isn’t much of a secret these days – but I want to expand on it. I wished that this guide had existed when I started; it would have made things a …

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Wood Types for a Charcuterie Board (Styles & Pictures)

I’m going to talk about different wooden boards for charcuterie and many things I have learned about making/eating charcuterie. I use a multitude of styles to bring out the best in food. Best Woods for a Charcuterie Board There are some woods to avoid and many variations, as I’m sure you know. Don’t worry; here is a guide about what …

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What Should Charcuterie Boards be Made of?

Charcuterie boards are made of hardwoods that enhance the display of cured meats, preserved vegetables, cheeses, and other common components. These hardwood charcuterie boards are often made of acacia, hard maple, teak, olive & cherry. Charcuterie boards should be made of hardwood, which enhances the presentation of dry-cured meats, preserved vegetables, and cheeses. This is a very traditional view, I …

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What Does a Traditional Charcuterie Board Have On it? (French & Italian)

A traditional charcuterie board is based on either French or Italian traditions. The core of the tradition is Quality Dry-Cured Meat, pates, and cheese. What a Traditional Charcuterie Platter Includes: When it comes to charcuterie (did you know if charcuterie is gluten-free, I wrote about this in detail), platters, cured meat like salami, and prosciutto are generally the cornerstones of …

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Insight into Antipasto, Antipasti and Antipasta

I have had hundreds of variations of these appetizer platters, and I’ve enjoyed variations of them across all regions of Italy. Antipasto is singular and refers to one portion. Antipasti is plural and refers to multiple portions. Antipasta is a misinterpretation of the Italian language and has no official meaning. Since antipasti and antipasto are associated with cured meats and …

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The Most Useful Dry Curing Meat Curing Books I Have Read

Here is a helpful rundown of the best books I have found on meat curing, dry curing, and smoking food; these are books I have re-read and used as references throughout this site, the best of the best! Best Most Useful Meat Curing Books These ‘go-to books‘ are very useful for someone trying to learn dry curing and smoking; they’re …

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Is Charcuterie Raw Meat? (or is it Cooked?)

In the modern sense, Charcuterie hasn’t got much to do with raw meat, although sometimes it can look quite raw; it’s probably dried. Charcuterie is not raw meat; dry-cured charcuterie meat is salt-cured and dried. Other types of charcuterie are cooked, such as ham, rillettes, and pates. Since dry-cured charcuterie is not cooked but dried, it is often confused with …

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Humidifiers Useful for Meat Curing (Chambers, Dry Curing)

Most of the time, humidifiers can be the most important part of the curing chamber. When you’re looking at this type of component, you are probably also thinking about the size of the chamber. There is always the option of using a duct to transfer the moisture or even a DIY pipe or exhaust attached. I’ve had 6 DIY dry …

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Temperature Controllers for a Meat Curing Fridge Cabinet Conversion

The best temperature controller depends firstly on what type of fridge you use to cure meat and whether you want an easy plug-and-play option. Plug & Play Temperature Controller for Meat Curing Hard Wire Temperature Controller for Meat Curing Now I’ll go into WHY -these products. Many years ago, I started looking at all the options for my first curing …

Cured Meat & Nitrates (Research Summary)

I am not here to debate whether or not nitrates should be used, it’s up to you to decide. All I can do is say what I do and what I’ve learned. There is a food scientist blogger who put together a very decent science-based post on nitrates/nitrites and cured/processed meats, it’s worth a read.  Here is a link to a recent …

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Gift Ideas for Meat Curing & Smoking

Here are my top picks for novel suppliers to try, useful tools, and books for information or inspiration that are worth giving to someone or giving to yourself! I’ve tested many different tools and equipment over the years, and I thought it would be useful to share some of the all-time most helpful and practical equipment I have used, tested, …

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How To Equilibrium Cure or Brine Bacon (Calculator & Tool)

Discovering how to equilibrium cure or brine bacon was a bit of a revelation. It means I had control over the level of saltiness that you taste (rather than guessing with the old covering the bacon with salt method). I’ve been making my own bacon for about twenty-odd years. I’ve tried dry curing and wet brining with a whole different …