Salami is quite the versatile little meat: it's delicious on an appetizer platter alongside bread and cheese, tossed in a chopped salad, layered atop pizza, or crisped up into salami chips. But a recent shipment from Columbus salame got us wondering: what's the deal with the various types of salami out there? We've established the difference between salumi and charcuterie, but what about within Read more

At the Fancy Foods Show, I found myself drawn to paper-thin slices of dark, purple-hued cured meat. I quickly learned that the ultratender, sweet meat was something called bresaola, also known as beef prosciutto. Bresaola is an air-cured, spiced, and salted cut of beef that is aged for several months. The cut comes from the hind leg of the animal and is best served thinly sliced as an antipasto. Read more

With cured meats making a comeback, it's common to see charcuterie and salumi platters on restaurant menus across the country. But are charcuterie and salumi the same thing? What about salumi and salami? While charcuterie and salumi share many similarities — both are cured meats, and both maximize the use of every part of the animal — they're not the same thing. Charcuterie, a French term, Read more

Recently, I found myself with the prospect of being in Boulder, CO, for a long weekend. It was an opportunity that I seized faster than a dog would take leftovers. Aside from being home to the University of Colorado's flagship college campus, Boulder's also known for its food-centric, health-focused, and highly educated population — last year, it was even named America's Foodiest Town by Bon Read more