Mild or spicy chorizo: which to choose and how to cook it?
Sweet paprika or cayenne pepper? We compare the two chorizos, tell you which to pick for each use, and share our best ways to cook it.
Catalan fuet: what is it and how do you enjoy it?
Fuet, espetec, longaniza: we untangle it all. Origin, differences from saucisson, how to recognise, enjoy and store it.
How much charcuterie per person for an aperitif or a platter?
40 to 60 g per person for an aperitif, 100 to 150 g as a main: our benchmarks in grams, slices and by occasion so your charcuterie platter is never a miss.
How to store a saucisson sec? The guide to keeping it perfect
Cool, dry, hung up, never in cling film: everything you need to know to store a whole or cut saucisson sec and enjoy it at its best.
Serrano, Iberico, and Bellota ham: what are the differences?
Breed, diet, color-coded labels, curing: understanding everything about Spanish hams, from Serrano to Bellota.
Charcuterie gift set for Christmas: how to choose the right one
Number of guests, tastes, signs of quality: our guide to choosing the perfect charcuterie gift box for Christmas.