Farm to Recipes

Traditional Methods

1 article

Artisanal charcuterie display with aged prosciutto, salami, and hanging cured meats in a rustic cellar setting.
Meet the Maker

What are artisanal charcuterie production techniques and sourcing?

A single prosciutto leg, aged 36 months in a climate-controlled cellar, can lose up to 40% of its initial weight, a significant investment of time and resources before it ever reaches a plate, accordi

David Begay·August 6, 2026