Feast and Field visits Massachusetts to dive into a hot topic that’s really having a moment: charcuterie. We head to one of the East Coast’s best artisan meat and cheese shops — Formaggio Kitchen, with locations throughout the Boston region and New York City — which gives us its favorite tips on how to perfectly pair meat and cheese.
If that’s too advanced, we offer the fundamentals of charcuterie, answering your burning questions such as: What is charcuterie, anyway? And how do I tell a salami from a mortadella? Once you’ve mastered the basics, we’ll break down how to build your best board yet.
If you’re in the Boston or Cambridge area and looking to get your fill of traditional Italian cured meat, we’ve got the top places to visit for both old-school and New World curing techniques.
With a clientele once featuring the likes of Julia Child, this Boston-area shop blends the best of Europe through impressive imports with local products.
Although a favorite appetizer among diners everywhere, cured meat often leaves us with the question: What am I actually eating?
Pairing meat and cheese can be intimidating. Here are a few rules to follow when building your board.
For authentic Italian meats and cheeses, look no further than the lasting flavors found in Boston’s cafes, counters and wine bars.
A cheese shop owner shares how to make a charcuterie board that wows with cheese, meat, preserves and more.
