NEW YORK, Sept 2 (Reuters) - Making sausages, pates and cured meats at home can be tricky, but American chef Jamie Bissonnette in his debut book, "The New Charcuterie Cookbook," shows their flavors ...

Curing your own meats and stuffing your own sausages is one step you can take to get closer to a farm-to-table kitchen. Homemade sausage is typically composed of fresh ground meat and spices stuffed ...

Charcuterie comes from the French phrase chair cuit, which means cooked meat. But today, the term encompasses all kinds of preserved and cured proteins from Italy, France, Spain, and beyond. Think ...

A good steak, roast, or stew will always have its place in the kitchen. But as you’re about to learn, few foods are more satisfying to make and eat than hunks of meat that you’ve cured with these two ...

Having high-quality charcuterie on hand to throw together a board for guests is definitely a flex, but José Andrés preferred cured meat is a luxury item.

Wooden board topped with various cured meats - Grandriver/Getty Images If you've ever found yourself standing aimlessly in front of the deli section at the grocery store, you're not alone. Sometimes ...

Cured meat always seems like it came straight from the food factory, complete with plastic packaging. Italian cold cuts, Spanish-style chorizo (as opposed to the uncured Mexican kind), and bacon (even ...