The Charcuterie Project
Nathan GilmourA project dedicated to showcasing and elevating all forms of European preserved meats through words and photos.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 7 | Subscribers | Read | thecharcuterieproject.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Charcuterie Dispatch #1: Sobrasada
There should be a term for a type of food that really stains your fingers if you eat it, much less touch it. I’ve seen rubber gloves doled out at BBQ joints and even in my buddy’s ramen shop in Berlin when it’s Rib Day, so people are aware ...
How to Roast a French Chicken
French people love their chickens. They emblazon them on their national football team’s jerseys (that is a golden rooster on their breast, after all), they keep them as their yardbirds (along with ducks and geese, as well as a rare peacock)...
How to go to a Market
Marché Victor Hugo, 06:55
Charcuterie at Camont
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