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r/Charcuterie

91,723 subscribers
Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit.

Notice: This subreddit is not actively monitored, so the posts here are only a small subset of what exists on reddit.

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to r/Charcuterie by DatabaseMoney7125
2 months ago
Preview thumbnail for Finicchiona in the works image
Finicchiona in the works
to r/Charcuterie by ilikemrrogers
7 months ago
What does one do with 50 lbs of salt?
to r/Charcuterie by twezer1
9 months ago
Preview thumbnail for My first terrine in 20years image
My first terrine in 20years
to r/Charcuterie by twezer1
9 months ago
Is this an acceptable terrine recipe?
to r/Charcuterie by Quercus_
1 year ago
Preview thumbnail for Lonzino - first completed project image
Lonzino - first completed project
to r/Charcuterie by Kyriakos_jr
1 year ago
New to this hobby and need advice.
to r/Charcuterie by PoddyDog
10 months ago
Preview thumbnail for Christmas break restock image
Christmas break restock
to r/Charcuterie by Quercus_
1 year ago
Preview thumbnail for Lonzino, 2 weeks in the drying chamber. image
Lonzino, 2 weeks in the drying chamber.
to r/Charcuterie by Quercus_
1 year ago
Preview thumbnail for Pork Loins. 1 fennel and orange based, the other paprika and padron pepper image
Pork Loins. 1 fennel and orange based, the other paprika and padron pepper
to r/Charcuterie by Quercus_
1 year ago
Question about butcher netting size
to r/Charcuterie by sherlockmyballs
1 year ago
Preview thumbnail for Is this mold on country ham or something else? image
Is this mold on country ham or something else?
to r/Charcuterie by SewerRanger
6 months ago
Fennel salami "done" after 3 weeks?
to r/Charcuterie by sconosciutina
1 year ago
Preview thumbnail for Pâté grandmère turned out great for Thanksgiving! image
Pâté grandmère turned out great for Thanksgiving!
to r/Charcuterie by SewerRanger
6 months ago
Ran out of casings for dry cured salami
to r/Charcuterie by Yeshavesome420
8 months ago
Can you treat a terrine like bologna?
to r/Charcuterie by PoddyDog
10 months ago
Preview thumbnail for First time Speck. image
First time Speck.
to r/Charcuterie by PoddyDog
10 months ago
Preview thumbnail for 2.5kg of bacon image
2.5kg of bacon
to r/Charcuterie by PoddyDog
10 months ago
Preview thumbnail for First crack at lorenza and Bresaola. image
First crack at lorenza and Bresaola.
to r/Charcuterie by BigGFly
1 year ago
Dried Sausage
to r/Charcuterie by samurai_mambo
1 month ago
Preview thumbnail for Belly trimmings from artisanal bacon. Best by product from, best products. Delicious... image
Belly trimmings from artisanal bacon. Best by product from, best products. Delicious...
to r/Charcuterie by SewerRanger
6 months ago
My salami has a sort of slimy feel to it
to r/Charcuterie by SewerRanger
6 months ago
Preview thumbnail for Red mold or color leaching? image
Red mold or color leaching?
to r/Charcuterie by SewerRanger
6 months ago
Hanging multiple dry cured sausages on a single hook
to r/Charcuterie by SewerRanger
6 months ago
Duck prosciutto to salty
to r/Charcuterie by FatIlluminati
1 year ago
Mmm pepperoni