Charcuterie Cooking Guide

heritage-ham-history-and-uses — Heritage Ham Explained

Fully-cooked and sinfully delicious, our heritage hams are best-bets for your holiday meals.

how-to-make-a-charcuterie-plate — Making a Charcuterie Plate

Charcuterie is the ultimate finger food and is ideal for a party. Find out how easy it is to set the perfect charcuterie plate.

lamb-merguez-sausage-recipes-and-uses — 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.

liver-mousse-varieties — 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.

mangalica-pig-heritage-pork — 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.

A pâté can be a terrine, but can a terrine be a pâté? Read on to find out, and get serving suggestions for both.

preserved-meat-methods — Preserved Meat Guide

Humans have been preserving foods since our earliest days. Here are the traditional methods, from smoking to salting, fermentation to pickling.

andouille-sausage-recipes-and-uses — Cooking with Andouille Sausage

There’s more to andouille than jambalaya. Find out all you ever wanted to know about the smoky, spiced Cajun links – from a little history to how to u...

Let’s face it. Bacon is irresistible. Check out our bacon basics, where we’re serving up the facts on the smoky sweet pork belly we all know and love.

chicken-sausage-recipes-and-uses — 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...

chorizo-recipes-and-uses — Cooking with Chorizo

Smoky and spicy, our traditional Spanish-style chorizo sausage is delicious when added to soups, paella, with eggs or simply grilled.

dry-cured-meats-recipes-and-uses — 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.

french-garlic-sausage-recipes-and-uses — 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...

game-sausage-recipes-and-uses — Cooking with Game Sausage

Our signature game sausages are totally unique and loaded with flavor. While there are countless ways to enjoy sausage, here are a few ideas to get yo...

rillettes-vs-rillons-recipes-and-uses — 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...

spanish-ham-mangalica-serrano — 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...

D'Artagnan

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.

Heritage Ham Explained

Making a Charcuterie Plate

Cooking with Lamb Merguez Sausage

Liver Mousse: 5 Types to Try

Heritage Pork: The Mangalica Pig

Pâté vs. Terrine

Preserved Meat Guide

Cooking with Andouille Sausage

Bacon 101

Cooking with Chicken Sausage

Cooking with Chorizo

Cooking with Dry-Cured Meats

Cooking with French Garlic Sausage

Cooking with Game Sausage

Rillettes vs. Rillons

Spanish Hams: Mangalica to Serrano