CHARcutERiE Clubs

Confit (pronounced kuhn-fee) is a specialty from the heart of Gascony, and a traditional method of preserving meat before refrigeration....

Foie gras (fwah grah) is the fattened liver of a waterfowl (duck or goose), a natural phenomenon encouraged by a special hand-feeding...

Having friends over theis weekend and I decided to practice my charcuterie skills. Here's a picture what I served on Sunday...