Every profile in this family. (6 profiles)
Cured ham for raclette: Bayonne, Parma, Valais or serrano, which to pick
Bayonne, Parma, Valais cured ham, serrano or "Savoie ham": what the protected names mean, how much to plan and which wine to…
Air-dried beef for raclette: Bündnerfleisch or Valais dried beef?
Viande des Grisons IGP (Bündnerfleisch) or Viande séchée du Valais IGP: origin of the beef, drying, how to choose it, how much…
French dry sausage for raclette: saucisson sec, rosette and IGP picks
Saucisson sec, rosette, jésus, saucisson de Savoie or the Ardèche and Auvergne IGPs: how to choose, how much to plan and which…
Coppa, pancetta and speck for raclette: how to choose and serve them
Coppa Piacentina, Pancetta Piacentina and Speck Alto Adige: what their protected names mean, how to choose them, grill them on…
Cooked ham for raclette: supérieur, choix or Label Rouge, how to choose
Supérieur, choix or Label Rouge ham, "nitrite-free", cloth-wrapped: what the labels really mean, how much to plan and how to…
Morteau and Montbéliard sausages for raclette: choosing and cooking
Saucisse de Morteau IGP, Saucisse de Montbéliard IGP and diots de Savoie: how to recognize them, cook them, how much to plan…
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