Recipes
Charcuterie
The ancient tradition of cured meats is at the forefront of our new Charcuterie Issue. Digging deep into old-school traditions and newfangled techniques, our January/February issue showcases the ways chefs are putting their own stamp on charcuterie, thinking well outside the box with everything from seafood sausage and vegetable pâté to taco head cheese and black pudding waffles. Take a look at these videos to see how Brad Farmerie puts his own stamp on cured classics at Saxon + Parole and tour the salumi-making magic at Tête Charcuterie. This plus lots more charcuterie artistry in our latest issue.
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Publican Quality MeatsChicagoIll. -
LuciaDallasTx. -
Fat RiceChicagoIll. -
Parts & LaborBaltimoreMd. -
4505 MeatsSan FranciscoCalif. -
ÉlanNew YorkN.Y. -
Parts & LaborBaltimoreMd. -
Restaurant R’evolutionNew OrleansLa. -
PublicNew YorkN.Y. -
BottleforkChicagoIll. -
Red Apron Butchery/The PartisanWashingtonD.C. -
Del PostoNew York CityN.Y. -
MophoNew OrleansLa. -
Tête CharcuterieChicagoIll. -
The Country CatPortlandOre. -
CoppaBostonMass. -
The BristolChicagoIll. -
Beast and the HareSan FranciscoCalif. -
Rosemary’sNew York CityN.Y. -
Old MajorDenverColo. -
Dirt CandyNew York CityN.Y. -
Rosemary’sNew York CityN.Y. -
The MacintoshCharlestonS.C. -
PublicNew YorkN.Y.
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ÉlanNew YorkN.Y.
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Rockit Burger BarChicagoIll.
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BâtardNew YorkN.Y.
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Brotzeit LokalOaklandCalif.
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Rincón 38MinneapolisMinn.
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White Oak Tavern & InnChicagoIll.
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Restaurant R’evolutionNew OrleansLa.
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White Oak Tavern & InnChicagoIll.
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Misery Loves Co. managementDallasTexas
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Shelsky’s of BrooklynBrooklynN.Y.
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Rockit Burger BarChicagoIll.
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BâtardNew YorkN.Y.
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Brauhaus SchmitzPhiladelphiaPa.
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TertuliaNew YorkN.Y.
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Publican Quality MeatsChicagoIll.
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White Oak Tavern & InnChicagoIll.
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Fung TuNew YorkN.Y.
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CoppaBostonMass.
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Shelsky’s of BrooklynBrooklynN.Y.
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Rockit Burger BarChicagoIll.
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Misery Loves Co. managementDallasTexas
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The PassRosemontN.J.
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BâtardNew YorkN.Y.
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BâtardNew YorkN.Y.
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TrenchermenChicagoIll.
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Fat RiceChicagoIll.
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Kin ShopNew YorkN.Y.
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Fung TuNew YorkN.Y.
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Ceres’ TableChicagoIll.
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PublicNew YorkN.Y.
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CochonNew OrleansLa.
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CoppaBostonMass.
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The PassRosemontN.J.
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BâtardNew YorkN.Y.
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BâtardNew YorkN.Y.
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TrenchermenChicagoIll.
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4505 MeatsSan FranciscoCalif.
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Kin ShopNew YorkN.Y.
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Fung TuNew YorkN.Y.
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RootNew OrleansLa.
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ÉlanNew YorkN.Y.
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CochonNew OrleansLa.
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Ceres’ TableChicagoIll.
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The PassRosemontN.J.
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BâtardNew YorkN.Y.
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CoppaBostonMass.
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TrenchermenChicagoIll.
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Nico OsteriaChicagoIll.
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MonsoonSeattleWash.
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RootNew OrleansLa.
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White Oak Tavern & InnChicagoIll.
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Restaurant R’evolutionNew OrleansLa.
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Casa MonoNew YorkN.Y.
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Misery Loves Co. managementDallasTexas
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BâtardNew YorkN.Y.
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CoppaBostonMass.
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Laurelhurst MarketPortlandOre.
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PublicNew YorkN.Y.
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Nico OsteriaChicagoIll.
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SylvainNew OrleansLa.
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Casa MonoNew YorkN.Y.
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BottleforkChicagoIll.
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White Oak Tavern & InnChicagoIll.
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Restaurant R’evolutionNew OrleansLa.
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White Oak Tavern & InnChicagoIll.
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Misery Loves Co. managementDallasTexas
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BâtardNew YorkN.Y.
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Old MajorDenverColo.
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Old MajorDenverColo.
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Dirt CandyNew York CityN.Y.
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Dirt CandyNew York CityN.Y.
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Red Apron Butchery/The PartisanWashingtonD.C.
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Del PostoNew York CityN.Y.
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Tête CharcuterieChicagoIll.
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The Country CatPortlandOre.
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The BristolChicagoIll.
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The BristolChicagoIll.
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Old MajorDenverColo.
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Dirt CandyNew York CityN.Y.
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Dirt CandyNew York CityN.Y.
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Rosemary’sNew York CityN.Y.
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The MacintoshCharlestonS.C.
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The MacintoshCharlestonS.C.
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The MacintoshCharlestonS.C.
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Little BirdPortlandOre.
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The MacintoshCharlestonS.C.
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Little BirdPortlandOre.
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Little BirdPortlandOre.
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Little BirdPortlandOre.
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Little BirdPortlandOre.
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Little BirdPortlandOre.
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The MacintoshCharlestonS.C.