Charcuterie

Calabria’s fiery, spreadable salami. What it is, how to use it and the wines that keep the chilli in check.

Lean, ruby-red air-dried beef from the Alps. How bresaola is made, the classic way to serve it, and the mountain Nebbiolo that suits it.

Smoky, garlicky and deep red from Spanish paprika. The different kinds of chorizo, how to serve them, and the reds that handle the spice.

Coppa, or capocollo, is cured pork neck: marbled, tender and gently spiced. What it is, how to serve it, and the Italian reds that love it.

The Basque country’s great ham, salted with Béarn spring salt and dried in mountain air. How it tastes, how to serve it, and what to pour.

Spain’s most prized ham, from black Iberian pigs, cured for years. How to read the label, how to serve it, and why sherry is the perfect partner.

Silky, perfumed and studded with fat: the great cooked sausage of Bologna. How it is made, how to serve it, and why Lambrusco loves it.

Sweet, delicate and made with just pork and sea salt. How Parma ham is made, how to serve it, and the wines that bring out its sweetness.

The French dry sausage you slice with a pocket knife. How saucisson is made, how to choose one, and why a chilled Beaujolais is its best friend.

A little salt, a little smoke, a lot of mountain air. How South Tyrol’s smoked ham is made, how to serve it, and the Alpine wines that suit it.