About charcuterie
The saucisson guide
This complete guide brings together everything worth knowing about saucisson: definition, history, making, varieties, how to choose it, storage, tasting, nutrition and recipes....
How to properly present a charcuterie platter?
A beautiful charcuterie platter rests on a selection of three to five complementary varieties: Serrano ham, dry chorizo, lomo, Catalan fuet. Allow 80 to 100 grams per person and always favour quality over quantity. Choice of cheeses, accompaniments and plating techniques: we share the secrets of a flawless presentation....
Raclette: how much per person for charcuterie and accompaniments?
For a successful raclette, allow 200 to 250 grams of cheese, 300 to 400 grams of potatoes and 150 to 200 grams of charcuterie per person. We then break down the portions product by product: plain ham, Serrano ham, dry saucisson, lomo or ham knuckle. Not forgetting traditional accompaniments like gherkins and pickled onions....
Charcuterie for pregnant women: what you need to know
During pregnancy, charcuterie raises many questions. Listeriosis, toxoplasmosis, nitrites and salt: we take stock of the real risks and the products to avoid absolutely, such as dry saucisson, chorizo, pâtés and rillettes. You will also find the list of allowed cooked charcuterie and the precautions to follow to enjoy it safely....
Chocolate saucisson, the essential recipe for a nostalgic dessert
Chocolate saucisson is a no-bake dessert that has stood the test of time and brings back childhood memories. 70% dark chocolate, unsalted butter, eggs, sugar and petit-beurre biscuits are all it takes to make this treat. We detail every step of the recipe, from the bain-marie to shaping, along with a few variations to impress your guests....
Cake au chorizo, the Iberian flavour in savoury form
Cake au chorizo blends the French tradition of the savoury cake with the smoky, spicy flavours of the Iberian peninsula. Discover the full ingredient list, the choice of mild or hot chorizo, the technique for a beautifully moist batter and cooking tips. A simple aperitif recipe that's a nice change from the endless cheese cubes....
Saucisson brioché recipe: the art of authentic charcutier brioche
An emblem of Lyon's gastronomy, saucisson brioché combines a soft dough with a quality artisan saucisson. We detail the full list of ingredients, choosing the saucisson, preparing and kneading the brioche dough, then shaping and baking. All the tips to succeed with this charcuterie speciality at home....
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Differences between Serrano ham and Iberian hams
Serrano ham and Iberian ham differ first in the breed of pig and its diet, from simple fodder to the acorns of the montanera for Bellota. There are also differences in texture, flavour, curing time, price, appearance and certification. This detailed comparison helps you choose the Spanish ham that matches what you're looking for....
Food and wine pairings: which wines to buy to accompany our chorizo?
Chorizo, with its spicy and smoky taste, requires a wine capable of standing up to its powerful flavors. For mild chorizos, a full-bodied white wine with fruity notes like a Chardonnay or Viognier is an excellent choice. ...
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Chorizo mussels
Chorizo mussels are ready in about thirty minutes and can be served as a starter or a main course. Bouchot mussels, hot chorizo, onion, shallot, garlic, white wine and flat-leaf parsley: the ingredient list is short and the recipe is easy to make. We detail every step, from cleaning the mussels to plating, for four people....
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