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Issue No. 40: Charcuterie on the East Coast

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Issue No. 40: Charcuterie on the East Coast

Feast and Field visits Massachusetts to dive into a hot topic that’s really having a moment: charcuterie. We head to one of the East Coast’s best artisan meat and cheese shops — Formaggio Kitchen, with locations throughout the Boston region and New York City — which gives us its favorite tips on how to perfectly pair meat and cheese.

If that’s too advanced, we offer the fundamentals of charcuterie, answering your burning questions such as: What is charcuterie, anyway? And how do I tell a salami from a mortadella? Once you’ve mastered the basics, we’ll break down how to build your best board yet.

If you’re in the Boston or Cambridge area and looking to get your fill of traditional Italian cured meat, we’ve got the top places to visit for both old-school and New World curing techniques.

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