Dry-cured sausages

A recipe for homemade gendarme, a dry beef and pork sausage with caraway, cold-smoked and then pressed Slipped into a bag for the road or sliced onto a piece of bread, gendarme goes anywhere. Its casing snaps, its firm meat combines beef and pork, and ground caraway gives it an […]

A Spanish dry-cured sausage with paprika and hot chili that you make yourself A few thin slices of hot chorizo on bread, and cocktail hour has begun. Its firm meat, colored by the paprika, has an intense, spicy flavor that livens up tapas and stews alike. Making it at home […]

A disc-shaped Basque dry sausage with no casing, one of the simplest kinds of homemade charcuterie to make Sliced on a board, the béret basque is instantly recognizable by its Camembert-like shape. This casing-free sausage, flavored with pepper and Espelette pepper, can easily be made at home. If you enjoy […]