Charcuterie traditionally referred to prepared meat products such as bacon, ham, cured sausage and confit. Currently, a Charcuterie Board may feature not only cured meat but also cheeses, crackers and sundry non-meat products. As used on this page, Charcuterie will be limited to dried meat. Fresh sausage also falls outside the current focus. If you are interested in recipes for fresh sausage (not cured/dried), see below
  Mexican Chorizo
  Italian Sausage
  Hot Italian Sausage
  Various Fresh Sausages - Excel Spreadsheet
  Ralph's Linguiça

Useful Resources
Home Production of Quality Meats and Sausages
Charcuterie; the Craft of Salting, Smoking and Curing
Eat Cured; commercial web site with lots of free content as seen below
  Eat Cured Meat Topics
  Meat Curing Calculator

Making Charcuterie
My Equipment
Ingredient Sources
Dried Meat Recipes
Notes on my first whole meat drying
Record of Curing Times
Photo Gallery

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