We’re delighted to introduce you to the chefs, cookbook authors and food writers who have contributed recipes to our site. Be sure to browse through the profiles of these and our many other contributors to learn more about them and what they’re cooking!
Take a walk on the wild side with our unique take on the classic dry-cured sausage. This wild boar saucisson sec offers distinctive depth of flavor and a peppery kick that’s a welcome addition to a charcuterie or cheese plate (and we like it paired with black truffle butter!).
