How to Slice Every Meat (Charcuterie, Deli, Salami & More) | Method Mastery | Epicurious

After learning how to eat every bug, take the shell off every fish, make every coffee, cut every cheese, chop every vegetable, mix every cocktail, glaze every cake and make every pasta, I also know how to cut every meat now.

I love how in all episodes you always bring professional of the matter and they genuinely enjoy when they take a bite of whatever they are prepping. That’s passion, love and respect for what you are doing

As a Spaniard, I can say that the difference between a good Spanish jamón and a cheap one is the most noticeable out of all the "cheap vs expensive" foods I have tried. On Christmas we get the good jamón and it just fills your mouth with flavour. I would it that everyday if I could, even if consuming too much is known to cause health problems. But I would die happily. The cheap jamón is pretty good too (unless it is like the very cheapest, but one does not need to spend a ton to get a decent one). I usually use that for bocadillos or sandwiches, to put on pizza, to cook with fish, etc. It can also be used as a much better substitute for bacon, in my opinion.

I like that he appreciates the meats for what they are. He treats the complex ones with the delicate touch they deserve, and he doesn't try to class-up or over-do it with the humble cuts.

Ooh, Elias is back! How cool! I remember him from the "identifying cheaper and expensive meats" video!

It is obvious this guy knows a lot about charcuterie and his take on eating Jamón Ibérico or Jamón Serrano just alone is really on point. But, just to add another very typical Spanish option which I love: slightly toasted baguette (we call it "tostada") with natural fresh smashed tomato, extra virgin olive oil and jamón on top. This is the best option specially if you can't get your hands on the highest quality as J5 presented here.

After the Epicurious "Meat Expert guesses cheap vs expensive deli meats" my girlfriend and I made the trek down to Portland to eat at Olympia Provisions. We have been back multiple times and will continue to come back. The food and the atmosphere were superb.

I’ve worked in a cheese and charcuterie shop and this really takes me back to my days of combining expensive but simple ingredients to make charcuterie boards for our clientele. Nice video!

As a charcuterie eating expert myself, the best way to eat most of these is to grab them with your hands and eat them with your face, full bites. no slicing required.

As a spainiard makes me proud that you included that 5Jotas as representation of Jamon Serrano, and not some cheap cured ham. Nice work!!

I really like this guy His way of describing flavours - man I could just taste the food And his general demeanour and utter delight with the foods he was eating I really appreciate this video - it's certainly given me ideas for sandwiches & lunch

I am really impressed about his knowledge about some little know cuts (like the swiss one), and how he presents how to present each cut. I made charcuterie boards and cheese boards for a living and everything he says is spot on <3

I'm a vegetarian, but I still watch these videos because I'm impressed with the passion and technical knowledge each person has

This guy knows what he's talking about, good Jamón ibérico pick, and you didn't add anything to it, perfect. Hugs from Spain 💃🏻 (also the chorizo from my land, Andalucía, oleeee!)

Nduja has origins in southern Italy, more specifically Spilinga, Calabria as well. There is a festival in August there every year to celebrate and share family recipes of Nduja. My heritage is from there.

Nduja comes from the region of Calabria in southern Italy, not Spain as was stated. It is however similar to sobrassada which comes from the Balearic Islands of Spain.

The summer sausage...pickles, beer, cheese...and a few saltines...one big fermented snack. It's like lunch on my Grandpa's farm, circa 1965.

Liver mousse is a very common breakfast spread up here in Norway, and I am so very glad you included it! It's one of my absolute favourites, especially on a nice crusty piece of sourdough.

Love this guy. His energy, his knowledge of the meat, the respect he has for it and the culture it comes from.

my grandfather is Italian and he always serves prosciutto with sweet balsamic vinegar and a little bit of olive oil, fruit (whenevers in season) mozzarella. my favourite pairing is with khaki? fruit, those orange ones with the little seeds. tastes awesome