We’re planning our first pop up in New Orleans. The theme will be sausage. More details to come.

For those of you who can’t or are not willing to eat pork bacon, perhaps you’d be willing to take a crack at goat bacon?

Heading to Nashville? Why don’t you eat a big platter of cured meat?

This Week In Charcuterie News

We’re always on the lookout for a thick steak sizzling over a hardwood fire. Is this the best one on earth?

Judy Walker turns in an uncharacteristic article. It’s a portrayal of Bourgeois Meat Market out on Bayou Terrebonne and it’s well worth your time.

Ren and Stimpy creative mind Bob Camp must really love charcuterie.