“When you think of charcuterie, salami is such a small part,” says Elias Cairo, co-owner and lead salumist at Olympia Provisions in Portland, Oregon. There is a world of charcuterie beyond salami, including accessible options for experimenting at home that don’t require specialty equipment or ingredients. From rillettes to pâtés and fresh sausage, Cairo says the average at-home chef can easily tackle most basic charcuterie without worrying about making their guests sick (and without having to daringly dry a piece of mold-covered meat for several weeks). His best advice: Start simple.
Get Cairo’s expert guide to home curing below, from safety advice and equipement information, to ingredient measurement charts and detailed instructions. Plus get his recipe for homemade capicola, sure to stand out on your next charcuterie board.
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