The Journal
Experiments with Beef
Charcuterie has always been an experience laden with images of fancy charcuterie boards filled with salami, prosciutto and the occasional slices of Iberico ham but rarely is it ever seen with beef. There is one famous example: the humble Bresaola. This Italian style air dried beef has always been a staple of what is offered in terms of beef fanfare but rarely does it ever evolve past it's simple taste and satisfaction.
Going against convention
When it comes to the world of charcuterie, people tend to gravitate towards the most popular items and places such as Jamon Iberico or Parma Ham. While great for the world of ham, there’s a clear lack of education when it comes to understanding what else can be achieved with ham.