• Feb 28, 2026 charcuterie the craft of salting smoking and curin of Controlled Fermentation and Aging Curing involves a combination of salting, drying, and sometimes fermentation to develop the characteristic flavors and textures of cured meats. Types of Cured Meats: Dry-Cured: Exam By Kent Luettgen PhD
• Feb 12, 2026 charcuterie michael ruhlman Stuffing and Shaping Once prepared, meats are: Stuffed into casings or formed into shapes Tied or secured for drying or smoking Stored in controlled environments for aging Smoking and Drying Optional steps that add flavor and preservation: Cold smoking for flavor infusion Air drying in controlled By Joann Bayer
• Aug 17, 2025 charcuterie ancienne et moderne traita c historiq bœuf. Le mortadelle (Italie) : viande finement hachée, parfumée aux épices. Le chorizo (Espagne) : saucisse épicée fumée ou sèche. Le boudin noir (Europe) : saucisse à base de sang de porc ou de bœuf. Ces produits témoignent By Arvid Schowalter II
