Saucisse sèche or saucisson sec: what's the difference?
Diameter, drying, texture, taste: the real differences between saucisse sèche and saucisson sec, and how to choose according to use.
10 easy tapas to make with Spanish charcuterie
Pan con tomate, chorizo in wine, lomo-manchego, chorizo-stuffed dates: 10 easy tapas with Spanish charcuterie, and our tips for organising the evening.
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.