Wes Schilling

Charcuterie, the French word for assembling cured meat products, refers to artisanal dry cured meat, most commonly of Spanish or Italian origin, which is often served on charcuterie boards along with cheese, crackers, nuts, and fruits. Artisanal meat products have been handcrafted throughout history; prior to the availability of refrigeration and freezing in the home, preserving meat in this way was a necessity. Now artisans and chefs are passionate about reintroducing these products, of which t…

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About the Author

Wes Schilling, PhD, is a professor in the Dept. of Food Science, Nutrition and Health Promotion at Mississippi State University ([email protected]).