Known for its spicy and smoky flavor, this coarse-grained pork sausage is a less pungent take on the traditional (and less common) French andouille. Though slightly milder than its French counterpart, ...
BERKELEY, Calif. (AP) -- Hanging from racks like infant stalactites, Paul Bertolli's gourmet Italian sausages gently ripen inside a nondescript building on Berkeley's industrial West Side. They say ...
Sausage-making has deep roots in many parts of the world, largely because early cooks needed practical ways to save meat and ...
The word “salumi” ( or its singular, “salume”) seems to be popping up more on restaurant menus, Instagram feeds, even at some deli counters. Maybe you’ve been wondering what exactly salumi means, as ...
Hundreds of years ago, summer sausage was created in Europe and immigrants continued making summer sausages when they came to America. The Germans expertly made fermented sausages and many varieties ...
When chef Don Curtiss assembles a cured meat plate at Ballard’s classiest Italian restaurant, Volterra (5411 Ballard Ave. NW; 206.789.5100; volterrarestaurant.com), he has a philosophy. “I like ...
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