If you’ve ever stared longingly at a leg of jamón, seriously considered purchasing a deli meat slicer, or tenderly wrapped prosciutto around a piece of melon, asparagus or fig, you’re in the right place.
Welcome to Food Republic’s illustrated roundup of 30 of our favorite pressed, stuffed, dried, fermented and thinly sliced cured meats. Get to know your new go-to charcuterie, and break out the wooden board for a world-class presentation of time-tested favorites and exotic new friends. Seriously, try the zungenwurst.
