Dry sausage—a must on any charcuterie board—follows a simple rule: roughly one part fat to three parts lean meat. This balance creates its signature texture and deep flavor.
You’ll find it in differing grinds—fine, medium, or coarse—each bringing its own mouthfeel. While pork fat is the traditional choice, the lean meat can be anything you fancy.
For the adventurous, try donkey, wild boar, pheasant, or even ostrich. The only limit is your imagination!
The classic Basque Béret recipe—your easiest homemade charcuterie project The Basque Béret, a Camembert-shaped delicacy, showcases the authenticity and culinary creativity of the Basque Country. More than a sausage, it celebrates artisanal expertise and safeguards a unique gastronomic heritage. If you’re passionate about traditional homemade charcuterie and time-honored methods, this […]
Gendarme is a flavour-packed traditional saucisson known for its firm interior and snappy casing. Crafted from a mix of beef and pork, it delivers a beautifully balanced blend of rich, savoury and gently spicy notes. After drying, the sausage is salted, spiced, and lightly smoked, taking on a reddish-brown hue […]
Crafting your own sausage at home is deeply satisfying. Follow this recipe to create mouth-watering artisanal charcuterie and master every step of the process. With patience and care, you’ll serve a sausage that will wow friends and family alike. Origins of Smoked Garlic Sausage Smoked garlic sausage is a traditional […]
A mouth-watering recipe for spicy Spanish chorizo Spicy Spanish chorizo is an iconic cured sausage born in Spain’s countryside. Its bold, fiery flavor—crafted from a precise balance of pork and spices—makes it a staple of Spanish cooking. Served in tapas, stirred into stews, or enjoyed thinly sliced on crusty bread, […]
