With the DIY world a-booming, more and more folks at home are tackling food projects. A more ambitious choice is homemade charcuterie, which can yield delicious results, but should be undertaken with caution. If you’re thinking of curing your own salami, check out this blog on charcuterie safety and risks from Pastoral Artisan Cheese.
Photo by Pastoral Artisan CheeseSo how can a piece of meat that has never reached a temperature greater than 60 degrees be safe to eat? While that answer depends greatly on the project, the first line of defense in any charcuterie recipe is salt.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
