CURING MEAT AT HOME

Cured meats are growing in popularity, and that’s a very good thing. Our modern notion of charcuterie as gourmet has created cultural and culinary blockades against the best representation of cured meat. The truth is, home cooks can cure meat.

Good charcuterie starts with good meat and good fat from an animal that had a good life, a good death, a good butcher, and a good cook. The surest way to find such meat and fat is through direct relationships with farmers. Look for meat that has healthy lean muscle, is deep in color, and is firm