Pure Charcuterie: The Craft and Poetry of Curing Meats at Home (Meredith Leigh) Tagine “death to the bugs

“death to the bugs

Separated into courses like a Chinese menu

the hero-chefs

Berkeley: David Lance Goines

sustainable method of salmon fishing

Pure Charcuterie: The Craft and Poetry of Curing Meats at Home (Meredith Leigh) Tagine “death to the bugsCured meat products arose from the need for preservation, in a time when cooking and refrigeration were not always available. Today, charcuterie is an embodiment of art in the kitchen, combining precision, balance, patience, and creativity; an economy of ingredients, as poetry is an economy of words. The confluence of these elements, along with the purest of ingredients, can enable anyone to craft cured meats in their home. Pure Charcuterie is a