Spenser magazine

December 1, 2011

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

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  • Y December 1, 2011 at 6:21 am

    Awesome! Congrats on the article. Off to take a peek at the mag now. 🙂

  • la domestique December 2, 2011 at 2:46 am

    Great piece! I really enjoyed reading about your failures and triumphs. It was cool to see you meat fridge setup as well. I look forward to following Spencermag now too.

  • August December 3, 2011 at 5:56 pm

    Great article and pictures! Just getting an old meat display cooler (from a butcher shop) set to use for curing. My frield has done lamb proscuitto from our farm with tasty results. Thanks for the inspiration and ideas.

  • Joe Randazzo December 7, 2011 at 12:15 pm

    Awesome!! It looks so incredible. Gorgeous shots.

    Hope you and the family are well 🙂


  • zenchef December 11, 2011 at 11:47 pm

    You’re a star, Matt. I read the article and it’s awesome. Great mag!

  • FrankieM December 21, 2011 at 4:16 pm

    Great article and I love the magazine. I signed up right away! Thanks…. Although I dont comment, Im always on your blog. You guys do a wonderful job not just with the recipies, but your photos too. What kind of salami is on the cover of the article? I cant find the post in you charcuterie section…