I am psyched to have penned another story for Serious Eats. This go round is a dive into the world of French charcuterie, the sometimes-confusing-always-delicious foodstuff born from ingenuity, efficiency, and bygone laws that once prevented the sale of uncooked pork. Now I get the reap the benefits of a fridge full of leftovers, so contact me if you'd like ideas with what to do with pâté, rillettes, and saucisson. I'm keeping track. [Serious Eats]
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