Cured and smoked meats

A salmon fillet cured with Guérande salt and sugar, cold-smoked over applewood, then matured in the refrigerator A thin slice of smoked salmon on a piece of buttered bread, the flesh supple and glossy, a scent of applewood and dill: it’s the luxury of holiday tables, made with your own […]

A duck breast salted, peppered, then dried for three weeks in a dish towel in the refrigerator’s crisper drawer Almost translucent slices, deep red, well-peppered meat and a thin band of fat that melts on the tongue: dried duck breast belongs on every holiday appetizer platter. This one is made […]

Homemade lomo made from pork tenderloin, salt-cured, seasoned with paprika and air-dried A few thin slices of lomo on a board, a glass of wine, and the aperitif hour has begun. This Spanish cured meat is lean and tender, with a bold paprika flavor that lingers on the palate. The […]

A salted pork tenderloin, coated in Kampot pepper and Espelette pepper, then dried for a month in a cellar: an air-dried meat that is very simple to make at home Cut into very thin slices and laid out on a board with drinks, air-dried pork tenderloin disappears fast. Black Kampot […]

Homemade coppa: salted pork collar, rubbed with brandy, peppered, then dried for several months A few thin slices of coppa on a board, a glass in hand, and cocktail hour has begun. This traditional charcuterie made from pork collar has a melt-in-your-mouth texture and plenty of flavor. Making it yourself […]