Category: Charcuterie
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’Nduja: what it is and what to pour
Calabria’s fiery, spreadable salami. What it is, how to use it and the wines that keep the chilli in check.
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Saucisson sec: what it is and what to pour
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.
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Chorizo: what it is and what to pour
Smoky, garlicky and deep red from Spanish paprika. The different kinds of chorizo, how to serve them, and the reds that handle the spice.
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Mortadella Bologna: what it is and what to pour
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.
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Coppa: what it is and what to pour
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.
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Bresaola della Valtellina: what it is and what to pour
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.
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Speck Alto Adige: what it is and what to pour
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.
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Jambon de Bayonne: what it is and what to pour
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.
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Prosciutto di Parma: what it is and what to pour
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.
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Jamón ibérico: what it is 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.