Charcuterie

to r/Charcuterie by Grand_Palpitation_34

1 month ago

920

All homemade

Posted by Grand_Palpitation_34

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to r/Charcuterie

2 months ago 1 comment

to r/Charcuterie by DatabaseMoney7125

5 months ago

42

Finicchiona in the works

Posted by DatabaseMoney7125

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to r/Charcuterie

5 months ago

to r/Charcuterie by ilikemrrogers

9 months ago

20

What does one do with 50 lbs of salt?

Posted by ilikemrrogers

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to r/Charcuterie

10 months ago

to r/Charcuterie by twezer1

11 months ago

87

My first terrine in 20years

Posted by twezer1

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to r/Charcuterie

1 year ago

to r/Charcuterie by twezer1

11 months ago

3

Is this an acceptable terrine recipe?

Posted by twezer1

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to r/Charcuterie

1 year 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

1 year ago

13

Christmas break restock

Posted by PoddyDog

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to r/Charcuterie

2 years 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

9 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

3 years ago

to r/Charcuterie by SewerRanger

9 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 Emotional_Fig_7176

1 month ago

103

First Bresaola, 34.83 loose

Posted by Emotional_Fig_7176

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to r/Charcuterie

3 years ago

to r/Charcuterie by Emotional_Fig_7176

1 month ago

67

Cold Smoked Bacon

Posted by Emotional_Fig_7176

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to r/Charcuterie

3 years ago

to r/Charcuterie by Emotional_Fig_7176

1 month ago

107

Is it necessary to cook bacon after being cured and cold smoke?

Posted by Emotional_Fig_7176

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to r/Charcuterie

3 years ago

to r/Charcuterie by Yeshavesome420

11 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 Emotional_Fig_7176

1 month ago

6

Will inoculating my bresaola with a white mold culture be beneficial ?

Posted by Emotional_Fig_7176

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to r/Charcuterie

3 years ago

to r/Charcuterie by PoddyDog

1 year ago

14

First time Speck.

Posted by PoddyDog

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to r/Charcuterie

3 years ago

to r/Charcuterie by PoddyDog

1 year ago

132

2.5kg of bacon

Posted by PoddyDog

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to r/Charcuterie

3 years ago

to r/Charcuterie by PoddyDog

1 year 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 icantfindadangsn

9 months ago

2

Is adding nitrites a day into wet cure a bad idea?

Posted by icantfindadangsn

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to r/Charcuterie

4 years ago