What is a cured sausage? How it is made and how it differs from fresh sausage
A cured sausage is more than meat inside a casing. Salt, drying, maturation and moisture control transform the product and explain its texture, aroma and…
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Cured meats
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15 artículosArticles about Cured meats
How to build an Iberian charcuterie board: quantities, order, temperature and accompaniments
A good Iberian charcuterie board is not simply a board piled with cured meats. The balance between ham, loin, chorizo and salchichón, serving temperature, order…
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Iberian loin, chorizo and salchichón: differences and how to choose
Loin, chorizo and salchichón share the same charcuterie board but not the same production method. Raw material, mincing, seasoning, texture and tasting order all differ.…
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