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Italian cured meats, often lumped together under the generic term “sausage,” conceal a nuanced world of flavors and craftsmanship. Delving into the intricacies of salame, salami, and salum

Mold on charcuterie can be a natural part of the curing process, but distinguishing between good and bad mold is crucial for ensuring food safety and flavor quality. Good Mold: White Mold (Penicillium

The history of charcuterie boards can be traced back to ancient times when people developed methods for preserving and curing meats. In Europe, particularly in France, the art of charcuterie evolved d

Salumi, a renowned cured meat delicacy, has origins that can be traced to ancient Mediterranean civilizations, particularly the Roman Empire, where it was first introduced. Salumi was initially develo

Infuse a touch of southern Italian allure into your rural kitchen with Nduja, a uniquely flavorful cured meat originating from the picturesque Calabria region. Pronounced “en-DOO-ya,” this