Charcuterie

to r/Charcuterie by DatabaseMoney7125

3 months ago

42

Finicchiona in the works

Posted by DatabaseMoney7125

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to r/Charcuterie

3 months ago

to r/Charcuterie by ilikemrrogers

7 months ago

20

What does one do with 50 lbs of salt?

Posted by ilikemrrogers

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to r/Charcuterie

8 months ago

to r/Charcuterie by twezer1

9 months ago

87

My first terrine in 20years

Posted by twezer1

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to r/Charcuterie

11 months ago

to r/Charcuterie by twezer1

9 months ago

3

Is this an acceptable terrine recipe?

Posted by twezer1

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to r/Charcuterie

11 months ago

to r/Charcuterie by Quercus_

1 year ago

95

Lonzino - first completed project

Posted by Quercus_

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to r/Charcuterie

1 year ago

to r/Charcuterie by Kyriakos_jr

1 year ago

2

New to this hobby and need advice.

Posted by Kyriakos_jr

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to r/Charcuterie

1 year ago

to r/Charcuterie by PoddyDog

11 months ago

13

Christmas break restock

Posted by PoddyDog

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to r/Charcuterie

1 year ago

to r/Charcuterie by Quercus_

1 year ago

44

Lonzino, 2 weeks in the drying chamber.

Posted by Quercus_

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to r/Charcuterie

2 years ago

to r/Charcuterie by Quercus_

1 year ago

72

Pork Loins. 1 fennel and orange based, the other paprika and padron pepper

Posted by Quercus_

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to r/Charcuterie

2 years ago

to r/Charcuterie by Quercus_

1 year ago

2

Question about butcher netting size

Posted by Quercus_

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to r/Charcuterie

2 years ago

to r/Charcuterie by sherlockmyballs

1 year ago

1

Is this mold on country ham or something else?

Posted by sherlockmyballs

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to r/Charcuterie

2 years ago

to r/Charcuterie by SewerRanger

7 months ago

1

Fennel salami "done" after 3 weeks?

Posted by SewerRanger

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to r/Charcuterie

2 years ago

to r/Charcuterie by sconosciutina

1 year ago

94

Pâté grandmère turned out great for Thanksgiving!

Posted by sconosciutina

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to r/Charcuterie

2 years ago

to r/Charcuterie by SewerRanger

7 months ago

3

Ran out of casings for dry cured salami

Posted by SewerRanger

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to r/Charcuterie

3 years ago

to r/Charcuterie by Yeshavesome420

9 months ago

2

Can you treat a terrine like bologna?

Posted by Yeshavesome420

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to r/Charcuterie

3 years ago

to r/Charcuterie by PoddyDog

11 months ago

14

First time Speck.

Posted by PoddyDog

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to r/Charcuterie

3 years ago

to r/Charcuterie by PoddyDog

11 months ago

132

2.5kg of bacon

Posted by PoddyDog

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to r/Charcuterie

3 years ago

to r/Charcuterie by PoddyDog

11 months ago

61

First crack at lorenza and Bresaola.

Posted by PoddyDog

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to r/Charcuterie

3 years ago

to r/Charcuterie by BigGFly

1 year ago

1

Dried Sausage

Posted by BigGFly

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to r/Charcuterie

3 years ago

to r/Charcuterie by samurai_mambo

1 month ago

7

Belly trimmings from artisanal bacon. Best by product from, best products. Delicious...

Posted by samurai_mambo

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to r/Charcuterie

4 years ago

to r/Charcuterie by SewerRanger

7 months ago

2

My salami has a sort of slimy feel to it

Posted by SewerRanger

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to r/Charcuterie

4 years ago

to r/Charcuterie by SewerRanger

7 months ago

24

Red mold or color leaching?

Posted by SewerRanger

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to r/Charcuterie

4 years ago

to r/Charcuterie by SewerRanger

7 months ago

5

Hanging multiple dry cured sausages on a single hook

Posted by SewerRanger

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to r/Charcuterie

4 years ago

to r/Charcuterie by SewerRanger

7 months ago

1

Duck prosciutto to salty

Posted by SewerRanger

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to r/Charcuterie

4 years ago

to r/Charcuterie by FatIlluminati

1 year ago

2

Mmm pepperoni

Posted by FatIlluminati

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to r/Charcuterie

4 years ago