Hey Folks.
So recently I've had a fascination with Charcuterie, though I've spent most of my time chasing after ingredients, I've begun making a type of salami called Saucisson from pork tenderloins or trimmed loins regularly, experimenting with different liquors, sugars and salts.
Out of curiosity, has anyone else dabbled in the world of Charcuterie? what's your favorite cured meat? any tricks of the trade or favorite cures?
Let's chat!