"With thousands of varieties of sausage, the possibilities are endless. Some are better served with a curing or fermenting ...

Charcuterie refers to smoked, dry-cured meats and items like terrines, rillettes, pate, and confit. A well thought-out charcuterie board can be a beautiful centerpiece for any gathering ...

Saucisson: French dry-cured sausage which is often flavoured with a range of spices, herbs and garlic. It has a rich flavour and is best served sliced. It pairs well with salty cheese and crusty ...

NewsdayTV's Ken Buffa visits a Huntington Italian deli and learns how to make soppressata, a dry-cured sausage. Credit: Anthony Florio Stay logged in. The Newsday app makes it easier to access ...

Food is joy,” says Claudio Perazzo. Hailing from Liguria on the northwest coast of Italy, Perazzo is a 4th generation butcher ...