Many months ago I got en email from a bloke at a new online magazine startup called Spenser. He was looking for a story. Apparently he likes the stuff I do on my blog here and wanted an article about how I got started in charcuterie, the stories of the successes and failures, and just how you go about curing meat at home.
“sure!” I said “that sounds like fun”. Turns out it was. Even better than that it turns out that this online magazine is absolutely fantastic. Stocked full of great stories and photography. My kind of publication. In future editions I will be delving more in to different aspects of charcuterie, but to start with this article is about how I got started doing what I love.
So, go read. The whole magazine. It is awesome, and you can view it for free. That makes it doubly awesome. Oh, and they have a really nifty viewer to read it in too. Yep, you guessed it – now triple awesome. Here is the link: Spenser Magazine