Meat, Meat And More Meat: 10 Hot Topics This Week On Food Republic

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George Embiricos•

Meat: It's what's for dinner. Well, at least the cured variety was, all week long here at Food Republic. We celebrated our first-ever Charcuterie Week in style, from illustrated guides to the different meats to interviews with the masters to tips on how to re-create the good stuff at home. We even traveled to Europe to check out the charcuterie scene abroad. Pretty impressive. Back at home, we learned how to make delicacies such as country ham and salami chips. And yes, the latter are just as good as they sound. How did the South become a charcuterie capital? How has wine found its way back into charcuterie-making? We've got those answers — and more — on this week's Hot Topics on Food Republic.

  • In illustrated form, the 30 essential cured meats to know.
  • Want to cure your own meats at home? Here's how.
  • How did the South become a charcuterie capital? We examine.
  • Craig Deihl is Charleston's charcuterie king. How'd he ascend to the throne?
  • We've covered the basics with Spanish meats 101.
  • What's charcuterie like in the U.K.? Let's take a look.
  • We learned how to make salami chips. Yes, you read that right.
  • Charcuterie glossary? We've got you covered.
  • Wine has found its way back into charcuterie-making!
  • Sean Brock shares the secrets to making the perfect country ham.
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