In this episode of Cutting the Curd, host Diane Stemple interviews Charles Wekselbaum, owner of Charlito’s Cocina and author of “Cured: Handcrafted Charcuteria & More“. In his book, Charles provides instructions for easily constructing your drying and fermentation chamber, putting together the perfect charcuterie board, pairing wines and beers with the finished product, and recipes to implement your favorite dry-cured ingredients.

Charlito Cocina's salami picante, slowly dry-cured with pasture-raised, heritage breed pork, hand-harvested sea salt, and a house-made blend of chiles.

Charlito Cocina’s salami picante, slowly dry-cured with pasture-raised, heritage breed pork, hand-harvested sea salt, and a house-made blend of chiles.