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 | 12 | Founded | 3 years ago | Last Issue | a year ago |
| Active | |||||
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thecharcuterieproject.substack.comLatest Issues
Saucisson Royale
Rumbling and squeaking up the Irish coast on a vintage DART under a gleaming robin’s egg sky, waves crashing on the steel grey rocks just under your toes, the carriage groans around the curve to dive under Bray Head. It’s unseasonably warm...
Charcuterie Dispatch #2: Lomo
Is this better than singing ‘Danke Schön’ on a float in the middle of Chicago? Maybe.
Sitting poolside here in Palm Desert (CA), writing you feels almost like I’m outside of time — perfect, electric blue skies every morning and tan dirt mo...
The Salty Mountain
I’m writing to you today from a brand spanking new ÖBB train slicing between the Austrian and German Alps, midway through a mountainous vacation I’ve taken myself on following the conclusion of October’s “A Well Kept Pig” workshop. It’s bee...
The Meat Chandelier
We’re completely socked in here in Nérac this morning, for the third day running. The first church has just tolled nine and I have to flick on all the lamps I’ve got just to not trip over the benches shuffling around with my coffee. The sec...
Saucisse de Toulouse - The First Sausage
We’re rounding second base here at Camont in the middle of our first “A Well Kept Pig” charcuterie workshop; sausages are cased, Noix de Jambon are salted and hung, carnitas are packed into their boats — everything is in its proper place....
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Traveller and Charcutier
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