Is tripe high in fat?
It’s easy to reduce the amount of salt in recipes in the home, but what are manufacturers doing about it?
What makes saucisson taste so good?
Why do some charcuterie products still contain additives such as nitrites?
How can you tell the difference between andouille from Vire and Andouille from Guémené, two speciality tripe sausages?
How do processors give bacon its smoky taste?
How do we guarantee the origin of our meat?
Why do maturation times differ from one ham to another?
Does animal welfare affect the quality of charcuterie?
