Which charcuterie for a raclette? Our selection and the quantities
Dry-cured ham, saucisson, chorizo, lomo, fuet: the 5 cured meats that elevate a raclette, the quantities per person, and the mistakes to avoid.
PGI, TSG, PDO: understanding charcuterie labels
PDO, PGI, TSG, Label Rouge, medals, Iberian tags: what each label really guarantees, and the marketing terms that guarantee nothing.
Iberian lomo: what is it and how do you enjoy it?
Pork loin dried with paprika, lean and melting: we explain what lomo is, how it differs from ham, and how to slice and enjoy it.
Which wine with charcuterie? Pairings product by product
Saucisson, Auvergne ham, Serrano, Bellota, chorizo, lomo, fuet: our wine and charcuterie pairings product by product, plus alcohol-free options.
How to put together the perfect charcuterie platter
3 to 5 cured meats, the right quantities, accompaniments and slicing: the simple method for a charcuterie platter that impresses.
How to carve a boneless ham at home: the step-by-step method
Knife, rind, cutting direction, storage: the simple method for slicing a boneless dry-cured ham at home and keeping it perfect for weeks.