Does anyone know of any good classes in the bay area on curing meats/charcuterie? I haven’t been able to find any cooking schools that offer these types of classes but am very interested in learning some of the basics....

George’s Sausage and Deli on Madison. Just East of 9th (907 Madison I think) Little polish/ Central european cured meat shop. I had a Grilled Kielbasa Sandwich and it was fantastic. They have more cured meats that I could...

Does anyone have recommendations for books that teach you how to cure meat, make sausages, etc.? Or that provide good sausage recipes? Thanks!

I’m looking for really great charcuterie items that I can order online? I know that there are tons of great places to get salami etc in the city but does anyone have suggestions for online orders?

Saturday night, we’re having an Iron Chef competition at the neighbors and we’ve been told to bring a recipe that involves cured meat. I’m at a loss. Please help me....

the cool requirement and I don’t think my wife would allow me to use our bedroom for meat curing (its the only ac cooled room in the house). I have a few questions. 1) How have people dealt with meat curing in the summer? 2)...

looking for a good spot in the city to procure some good meats! =) selection and quality are important factors. thank you!

The longer these fungi sit in their lemon and herb marinade the better.

Keep these around with some vodka for an instant tail hour.

Why buy pancetta when making it yourself is so easy and fun?

Anyone know of any restaurants who make their own house-cured meats, a la Salumi? Also, where can I find high-quality buffalo meat on the menu?

Meat Lockers is renowned for its fresh cuts. So far, I’m not impressed with the cured side. I’ll take kobasica from Corralitos Market any day over this. Kobasica from Corralitos - http://www.chowhound.com/topics/87506

With the aid of a slow cooker, duck confit becomes a no-brainer.

Crisp bread topped with tomatoes, onions, and a touch of harissa.

I recently took a trip to Italy and tried to bring back some cured meat (vaccuum packed) in my carry-on luggage which was confiscated by Homeland Security... and I’m sure if I packed it in my checked luggage it would have...