Charcuterie

Charcuterie is the branch of cooking devoted to prepared cured dried meat products such as salami, bacon, ham, sausage, terrines, galantines, ballotines, pâtés, confit, and any other fine cured meats

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First fermented summer sausage.

Posted 11th May 2026u/Alarmed-Cockroach-50

Debrecziner, cured and smoked Hungarian sausages

Posted 10th May 2026u/TheRemedyKitchen

Posted 11th May 2026u/Junior-Breakfast78

Had a go, if it works I'm hooked

Posted 10th May 2026u/Quigglebuffin

Duck Breast Prosciutto First Attempt

Posted 9th May 2026u/Skittle214

Posted 10th May 2026u/johnnyjohnson92

Lonzino with dry aging bags, super even dry!

Posted 9th May 2026u/geeks-r-us2

Pork sausages and Mostly beef Salami

Posted 6th May 2026u/goprinterm

Can I cut around the center of this pancetta?

Posted 6th May 2026u/EEffect

Terrine of Pig Head & Foie Gras w/ Blueberry

Posted 5th May 2026u/hinckleymeats

Posted 5th May 2026u/rondog0

Pulled down one of my kulen

Posted 4th May 2026u/TheRemedyKitchen

A bit disappointed with my Lonzino

Posted 3rd May 2026u/ThomasFranksGum

Soppressata Vinegar Smell

Posted 2nd May 2026u/joelwill

Duck breast first time

Posted 2nd May 2026u/Kombucha-Fiend

Ibérico chorizo

Posted 1st May 2026u/ilovekickrolls

What have I made?

Posted 1st May 2026u/WhatWasThatHowl

Posted 1st May 2026u/Slow_Afternoon974

Posted 1st May 2026u/Theslonghammer

My first attempt at Duck prosciutto

Posted 30th Apr 2026u/Arghmeegan

(Yet another) mold question.

Posted 29th Apr 2026u/patsheridan

Treacle back bacon

Posted 26th Apr 2026u/bot_brat

Bottarga from John Dory

Posted 26th Apr 2026u/Big-Vegetable4550

Country ham making

Posted 26th Apr 2026u/SpinalPepper69

Lomo embuchado 2.0 (in progress)

Posted 26th Apr 2026u/jdvfx

Pitina with kinda crumbly interior

Posted 25th Apr 2026u/Thebjntjlover

1 year dry cured ham. Is it safe to eat?

Posted 25th Apr 2026u/MrVioleGrace

Greasy fuet salamis

Posted 25th Apr 2026u/Evening_Pineapple_92

Needs a little cleaning up, but not a bad score for a hundred bucks

Posted 24th Apr 2026u/TheRemedyKitchen

A question about moisture loss

Posted 24th Apr 2026u/TheRemedyKitchen

My pork jowls hanging out under the club lights

Posted 22nd Apr 2026u/ace72ace

I wiped the front piece. Should I wipe the others?

Posted 21st Apr 2026u/bensc236

venison country ham

Posted 20th Apr 2026u/Due_Discount_9144

Char Siu Pork Sausages

Posted 20th Apr 2026u/bot_brat

First time making Capicola and dried sausage. Super happy with the results.

Posted 20th Apr 2026u/RoccoAntonio82

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