NEW YORK, Sept 2 (Reuters) - Making sausages, pates and cured meats at home can be tricky, but American chef Jamie Bissonnette in his debut book, "The New Charcuterie Cookbook," shows their flavors ...

Learn how to make Italian Pitina at home using a simple, reliable method—no curing chamber required. In this video, based on a recipe from our book The Italian Way of Curing Meats, I show you how to ...

Chef John Kowalski is a professor of culinary arts at the Culinary Institute of America . He is also the co-author with the Institute of The Art of Charcuterie . His recipe for Country-Style… ...

Add Yahoo as a preferred source to see more of our stories on Google. Think deli meat, and the grocery store is what likely comes to mind. Perhaps it's asking the friendly employee to slice a batch ...

Matt Wright lives in Seattle and writes about food on his blog. He has recently been making charcuterie at at home using a humidity controlled system in his garage. He's made duck, bresaola and now ...

Charcuterie comes from the French phrase chair cuit, which means cooked meat. But today, the term encompasses all kinds of preserved and cured proteins from Italy, France, Spain, and beyond. Think ...