Picanha Pastrami for my first shot at curing and slicing, so happy with the result!1yr ⋅ ConcreteKahuna ⋅ r/Charcuterie
My first attempt. Pork terrine, duck and ostrich terrine, smoked beef sausage, and duck rillettes.1yr ⋅ CLAZID ⋅ r/Charcuterie
My first 2 year prosciutto was born. Also is my first piece ever. I went ‘all in’ when I started.1yr ⋅ DustyHound ⋅ r/Charcuterie
Three-year ham. Maybe four... I really gotta label my hams. Happy Early New Year!4yr ⋅ skahunter831 ⋅ r/Charcuterie
Friends and family are getting gingerbread flavored bacon for Christmas this year.3yr ⋅ jdoogie_ ⋅ r/Charcuterie
Bresola: from our cow. I won’t be using cheesecloth ever again in dry curing. Flavor is perfect.1yr ⋅ LanchingMaa ⋅ r/Charcuterie
Bought a second-hand terrine mold so I made two pates this weekend1yr ⋅ foxcontinental ⋅ r/Charcuterie
Newb to Reddit (but not to charcuterie/Salumi). Kosher production is what I do. Here are some pics4yr ⋅ Milash122 ⋅ r/Charcuterie
Trial run of making katsuobushi. Thought it might be of interest here3yr ⋅ Financial-Hunter ⋅ r/Charcuterie
Strange I know, from a vegetarian of 30 + years, but here it is: French market in Bordeaux.1yr ⋅ trendinginternetguy ⋅ r/Charcuterie
A fellow Redditor recommended posting my walleye sausages in here, so, here ya go!3yr ⋅ CaptainWisconsin ⋅ r/Charcuterie
Basement ham, salt box and about 14 months in the cellar, unbelievable what salt and time can do1yr ⋅ mattstuff09 ⋅ r/Charcuterie
Jamon Serrano, store bought in USA. Whatever happens, I'll survive for a couple of weeks4yr ⋅ lavviebbel ⋅ r/Charcuterie
I just want to take a moment to show off my pancetta arrotolata again. Gosh I'm so happy with it.2yr ⋅ GruntCandy86 ⋅ r/Charcuterie
Made some beet cured salmon while waiting for my other projects to finish3yr ⋅ peterngo1994 ⋅ r/Charcuterie
My 1st 2021 sample: Cold Smoked Bourbon American Basturma - Point and Flat3yr ⋅ Mornduk ⋅ r/Charcuterie
My first salami, calabrese. Tastes great, any noticeable defects and critique is welcome.10mo ⋅ Squeeeal ⋅ r/Charcuterie
Salt, Szechuan pepper, ginger, and loads of lemongrass. 40% loss. Super floral!2yr ⋅ GruntCandy86 ⋅ r/Charcuterie
my first attempt at smoked pastrami. flavor is great, but some lessons have been learned.1yr ⋅ jrg2006 ⋅ r/Charcuterie
Soppressata from an organic and all around happy outdoor piggy. Tastes pretty good3yr ⋅ Financial-Hunter ⋅ r/Charcuterie
Me 18 yr old attempting to make bresaola, lost 36% and it came out heavenly 😍2yr ⋅ yowussupwyd ⋅ r/Charcuterie
24 hr cold smoked / 2 week dry cured venison summer sausage. Almost ready for a tasting!3yr ⋅ dogbonecrush ⋅ r/Charcuterie
Pulled a Coppa today that's been in the chamber for 9.5 months. The aroma was incredible.1yr ⋅ GruntCandy86 ⋅ r/Charcuterie
Had some company over. Still haven't made myself boards. So, parchment on the island it is!2yr ⋅ Kendrose ⋅ r/Charcuterie
All home made. pancetta /prosciutto and sopressata. Been making with my dad for years. Can't remember a year we didnt make it. My my kids help me.4yr ⋅ carmine80 ⋅ r/Charcuterie
