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.
Auvergne PGI ham or Serrano TSG ham: which to choose?
Origin, labels, taste, ageing: the full comparison between Auvergne PGI ham and Serrano TSG ham, with our tips for choosing by occasion.
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.
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.