Charcuterie Clarified
Here's all you need to know about our cured or smoked meats and sausages, from assembling a show-stopping charcuterie plate to the best ways to use chorizo, how Spanish hams are made to the difference between pâtés and terrines.

Cooking with Ventrèche
Ventrèche is the French equivalent of pancetta, and a staple in the cooking of Southwest France. Explore some ideas for adding this lightly-cured pork...
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Cooking with Chicken Leg Confit
Get easy ideas for cooking with our chicken leg confit, and solve weeknight dinner dilemmas. Our tender chicken confit is versatile, tasty and tender.
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Pâté vs. Terrine
A pâté can be a terrine, but can a terrine be a pâté? Read on to find out, and get serving suggestions for both.
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Preserved Meat Guide
Humans have been preserving foods since our earliest days. Here are the traditional methods, from smoking to salting, fermentation to pickling.
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Rillettes vs. Rillons
Rillettes and rillons are classic methods of preserving meat. Both yield buttery soft, flavorful and meaty spreads that are heaven slathered on crusty...
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Spanish Hams: Mangalica to Serrano
The preserved hind leg of a pig is one of those foods that inspires cookbook authors and short-order cooks alike. Learn more about the art of curing h...
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Cooking with Tasso Ham
Tasso ham is Cajun-style cured pork that's been heavily spiced and smoked. The resulting ham adds depth of flavor and a spicy kick to your favorite re...
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Cooking with Chicken Sausage
Our chicken sausages are healthful, delicious and easy to prepare for a weeknight meal. Try them on the grill at your next cookout. Kids go gaga for t...
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Heritage Ham Explained
Fully-cooked and sinfully delicious, our Berkshire hams are best-bets for both your holiday and everyday meals.
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Cooking with Lamb Merguez Sausage
Lamb merguez sausage may be small in size, but its influence is felt worldwide. Learn about these delectable spiced links in our merguez guide.
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Liver Mousse: 5 Types to Try
With light-as-air texture, creamy mouth feel and rich flavor, our mousses are irresistible and perfect for parties. They also make a delicious snack.
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Heritage Pork: The Mangalica Pig
These heritage-breed porcines have recently become the fatty darlings of the food world. Here's the scoop on these all-the-rage pigs.
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How To Make a Charcuterie Platter?
Charcuterie is the ultimate finger food and ideal for a party. Find out how easy it is to set the perfect charcuterie plate.
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Cooking with Chorizo
Smoky, spicy, and fully-cooked, our traditional Spanish-style chorizo sausage is delicious when added to soups, paella, eggs or simply grilled.
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Cooking with Dry-Cured Meats
Dry curing is a common technique used in the preparation of sausages, ham and other charcuterie. Here's some helpful info on this age-old process.
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Cooking with French Garlic Sausage
Garlic sausage is a delightfully pungent French-style sausage. Although wonderful in cassoulet and as part of a charcuterie board, its use shouldn’t e...
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