Raclette is a simply delicious dish for romance. This version needs no special equipment as the cheese is broiled in a cast iron skillet.

Fried egg with buristo, a typical and rustic product of the Tuscan charcuterie.

Home-cured bresaola

Easy Hock Terrine. Short cut to homemade charcuterie.

The difference between a good duck prosciutto and a great one is time. Hang it for 2 weeks and it’s OK. Hang for 2 months and it’s sublime.

I call this dish Cheek by Jowl: braised pork cheek with crispy jowl bacon, fresh spring veggies and a saffron-cream sauce.

Yep. I went there. I made an all-duck hot dog, from wild ducks no less. It is as awesome as it looks!

Guilty Kitchen’s inaugural Tipple Tuesdays: How to pair dark, winter ales (such as Barley Wine) w/ meats & cheese for a holiday platter.

Homemade Fennel Salami, yet another fabulous recipe from Ruhlman’s “Charcuterie”

Charcutepalooza Cassoulet: Duck, Sausage and White Bean Stew

Slow roast stuffed chicken, Spain style (in Spanish, translator on low bar)

Duck Prosciutto, and easy and delicious baby step with which to enter the world of homemade charcuterie.

Pork Rillettes with Calvados and Apple Prune Chutney

Rabbit-Venison Rillettes

Country Pate with Cranberries and Pistachios

Sunterra Keynote: Get Your Brunch & Grocery Shopping Done All At One Place!

Homemade Mortadella

Making Italian sausage at home is satisfying and delicious (and not all that hard!).

Making corned beef from scratch is super easy and the results are delicious. Not just for St. Patrick’s Day.

Making your own bacon at home is so ridiculously easy, you’ll wonder why you waited this long to try it.

Pate de Campagne or Country Pate…Surprise yourself with some homemade charcuterie.

Home cured duck prosciutto. For this month’s Charcutepalooza!