Giuseppe Viterale only starts making his prosciutto di Parma in the winter, so the cold temperatures can help keep bacteria at bay.
 

Each ham is rubbed with salt and pepper only and allowed to cure in Viterale’s Upstate New York farmhouse for 10 months.
 

It’s made the...

East Village innkeeper and farm-to-table festival mogul Jimmy Carbone has been kind enough to host the judging for this year’s Charcuterie Masters at his restaurant Jimmy’s No. 43.
 

The subterranean watering hole, which plays host to a rotating selection of highly cura...

It took the power going out for the charcuterie-making lightbulb to go off in Jack Peele’s head.
 

The London-born Peele moved from New York City to Ancramdale, about an hour’s drive southeast of Albany, where his father owns Herondale Farm and raises beef, chicken, por...

Rather than playing sports, this California native grew up going on food expeditions with his father, trekking the Napa Valley in search of a greasy spoon.

Food has always been a large part of Ari Miller’s life, but it wasn’t until he graduated law school that it became...

After graduating high school, when most of his classmates were looking forward to college, Matthew Levere went to work at a slaughterhouse.
 

A fellow prep cook at the pizzeria where Levere worked also worked at the University of Arizona-run slaughterhouse in Tucson, Ar...

Like so many others, Jos Vulto’s trek to the Delaware County Catskills was gradual.

He started coming up from New York City to visit friends in the area and like many weekenders, decided to move Upstate. He and his wife bought a seasonal home in Walton in the late 1990s...

East Hill Creamery tells us about their farm and wonderful Alpine-Style Cheese:  

"We know what you’re thinking, French alpine style cheese in WNY? - We know, we know, but no one ever said we didn’t like a challenge.

We believe that great cheese starts with great milk-...

Located in New York's Finger Lakes region,