Charcuterie

If you’ve never made sausage or other charcuterie before, now is as good a time as any to start. There has never been so much information available as to how to safely and reliably create delicious cured meat. There are many, many good resources out there- this is just one of them. We highly recommend Charcuterie and Salumi by Michael Ruhlman and Brian Polcyn, as well as The Art of Making Fermented Sausages by Adam & Stanley Marianski for further reading. We make many kinds of sausage throughout the year, so we’ve compiled our favorites here for you to try out.

On paper, sausage-making sounds much more difficult than it actually is. Many sausage recipes are lengthy and involved, but once you have a little bit of hands-on experience, you’ll find that the general idea stays the same from recipe to recipe. We’ve created a bunch of sausage making primers (for fresh or cured sausage) for reference below- feel free to check them out, or just skip right on ahead to the recipes.