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    Charcuterie Is Not a Trend

    Click here to flip through this issue

    Recent Issues Check out other past issues

    • The March/April 2023 issue
    • The January/February 2023 issue
    • The November/December 2022 issue
    • The September/October 2022 issue
    • The July/August 2022 issue
    • The May/June 2022 Issue
    • Rooted in Centuries of Italian Tradition, Lardo Reigns Salumi Supreme

    • The Sweet, Sour, Fermented and Funky Allure of Asian Charcuterie

    • Seafood Charcuterie Hits the Table

    • Reinventing the Classic American Sandwich

    • Making Blood Sausage Takes Skill and Guts

    • French Roots Tangle With American Techniques in These Updated Delicacies

    • Italian Charcuterie Inspires Both Reverence and Innovation

    • American Chefs Put Twists on German Sausage

    Recipes from this issue See all the recipes from the current issue

    • Lebanon Bologna

    • Hog’s Head Cheese

    • Italian Sandwich With Lebanon Bologna

    • Spanish and Portuguese Sausages Make the Meal

    • Vegetable Pâtés Hit the Charcuterie Board

    • Breakfast Sausage and Bacon Get a Wake-Up Call

    • Head Cheese Creates Something Special from Scraps

    • Justin Brunson Explains His Love for All Things Porcine

    • Digestif: What's Your Perfect Hot Dog?

    More headlines from this issue

    • Craig Deihl On Preserving the Past

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