How to make your own charcuterie at home the old-fashioned way

Making your own charcuterie at home: the secrets to succeeding like a pro

An ancestral skill that is coming back into fashion

Before the era of refrigerators, our ancestors had developed ingenious methods for preserving meat: salting, drying, smoking, slow cooking, fat, fermentation… Homemade charcuterie was not a luxury, but a necessity to ensure provisions throughout the winter.

Today, this culinary art is making a big comeback, both for the unique taste of homemade products, for the satisfaction of creating oneself and to prepare for food self-sufficiency.

History of charcuterie

Charcuterie has always been at the heart of European gastronomy, particularly in France. Every farm had its own family "charcutier". Nothing was wasted: the fat was used for rillettes, the head for pâtés, the ham was dried, the blood transformed into blood sausage.

Regions like Bayonne, Savoy, Alsace, and Corsica remain famous for their charcuterie traditions. Today, making your own charcuterie allows you to rediscover these ancient techniques and control the quality of your food.

To learn more about the history of charcuterie: Wikipedia - Charcuterie

Why make your own charcuterie at home?

Making your own charcuterie isn't just about taste. It's a way to reconnect with traditions, control the quality of ingredients, and break free from the food industry. You know exactly what you're eating, you rediscover true flavors, and you can personalize your recipes to your liking. And, let's face it, nothing beats the pride of pulling your own sausage out of the pantry!

Homemade charcuterie and health: what you need to know

Unlike industrially produced deli meats, homemade versions contain no added nitrites or artificial preservatives. By choosing good ingredients, you limit salt, additives, and saturated fats. The key is to follow hygiene and temperature guidelines for safe storage.

The meat to choose

The quality of the meat is the foundation of any successful charcuterie:

• Pork : ideal for sausage, ham, black pudding and rillettes.
• Duck / goose : perfect for festive rillettes and pâtés.
• Beef / game : suitable for drying and homemade jerky.
• Foie gras : for Christmas and special occasions.

Opt for fresh, local meat from responsible farms. Avoid overly lean, industrially produced meat; it will give disappointing results.

For more advice on meat quality: Quality Meat Guide

The basic processes of homemade charcuterie

1. Salting

Salting is the first step in preservation:

• Dry salting : rub the meat with salt and possibly spices. Let it rest for several days in a cool place.
• Brine : Immerse the meat in a mixture of water, salt, sugar, and spices. Ideal for hams, duck breasts, and foie gras.

Tip: For dry-cured ham, use about 40g of salt per kilo of meat. More information on salting: Journal des Femmes - Salting Meat

2. Drying

Drying involves hanging the meat in a dry, well-ventilated, and cool place (10–15 °C). The duration varies from 2 weeks to several months depending on the size of the cuts.

• Turn the meat regularly to ensure even drying.
• Protect from insects and dust.
• Ideally, use a net or a homemade drying rack.

3. Smoking

Smoking adds protection and a unique flavor:

• Cold smoking (20–30 °C) : for dry sausages and hams.
• Hot smoking (60–80 °C) : for lard, bacon, smoked pâtés.
• Recommended wood: beech, oak, apple.

To learn the basics of cold smoking: Permaculture France - Smoking

4. Gentle cooking / confit

Essential for rillettes, pâtés and confits. Slow cooking (90–100 °C) in fat or in a bain-marie.

• Shred the meat and cover with fat for long-term preservation.
• Cook in an airtight container to avoid contact with air.

5. Fermentation (optional)

Particularly for dry sausages and certain hams. Fermentation develops aromas and aids preservation. It requires strict control of temperature and humidity.

Learn more about fermentation: INRAE ​​- Food Fermentation

Mistakes to avoid when starting out

• Not salting enough: preservation depends on the salt.
• Drying in a place that is too hot or too humid.
• Using meat that is too lean: it becomes dry and tough.
• Ignoring the temperature during smoking.
• Neglecting to sterilize jars.

Detailed recipes

1. Black pudding with pork

• 500g of fresh pig's blood
• 250g minced pork fat
• 1 medium onion, chopped
• 2 cloves of chopped garlic
• 1 teaspoon of salt
• ½ tsp black pepper
• ¼ tsp nutmeg
• Natural casings

1. Sauté the onion and garlic in a little fat until translucent.
2. Mix together the blood, fat, salt, pepper and nutmeg.
3. Stir in the cooled onions and garlic.
4. Rinse the casings and soak them for 30 minutes.
5. Fill the casings without overfilling, then gently prick to expel any air.
6. Cook in simmering water for 20 minutes at 75–80 °C.
7. Cool and then store in the refrigerator for 7–10 days.

2. Goose or duck rillettes

• 1.5 kg of goose or duck legs
• 20 g of salt
• 5 g of pepper
• 2 bay leaves
• 500g of goose or duck fat

1. Cut the meat into even pieces.
2. Season and let rest for 2 hours.
3. Place in a casserole dish, cover with melted fat.
4. Cook gently for 3–4 hours at 80–90 °C.
5. Shred the meat, cover with fat in sterilized jars.
6. Store in a cool place for 2–6 months.

3. Duck pâté

• 500g of boneless duck legs
• 200g of duck liver
• 100g of fatty bacon
• 1 teaspoon of salt
• ½ tsp pepper
• 1 pinch of nutmeg
• 1 tablespoon of cognac or port
• 1 terrine with lid

1. Chop the thighs and bacon, add the liver.
2. Season with salt, pepper, nutmeg, alcohol.
3. Fill the terrine and smooth the surface.
4. Cook in a bain-marie for 1 hour at 90–95 °C.
5. Cool, cover and store in the fridge for 2–3 weeks.

To make your own homemade jam, I invite you to read our blog article: Homemade Jams: Recipes, Tips and Utensils | Chef's Utensil

4. Homemade foie gras

• 500g of raw duck foie gras
• 10 g of salt
• 2 g of pepper
• 2 g of sugar
• 2 tablespoons of alcohol (Armagnac, Cognac)

1. Denervate the liver.
2. Massage with salt, pepper, sugar and alcohol.
3. Place in a terrine and cook for 40–45 minutes in a bain-marie at 60–65 °C.
4. Cover and store in the refrigerator for 1–3 months.

5. Homemade dry sausage

• 1 kg of lean and fatty pork (50/50)
• 20 g of salt
• 5 g of pepper
• 1 g of nutmeg
• Natural casings

1. Mince the meat and mix with salt, pepper, nutmeg.
2. Fill the casings and pierce.
3. Ferment for 24–48 hours at a controlled temperature.
4. Hang for 3–6 weeks in a dry and ventilated place.

6. Dried meat, jerky type

• 500g of lean meat (beef, venison, wild boar)
• 30 ml of soy sauce
• 1 tablespoon of brown sugar
• 1 tsp pepper
• Spices of your choice (paprika, chili)

1. Cut into thin strips.
2. Marinate for 4–6 hours with soy sauce, sugar, and spices.
3. Dry in the oven at 60–70 °C for 4–6 hours, turning regularly.
4. Store in an airtight container for up to 6 months.

Usage idea – Create your own homemade charcuterie board

Once your recipes are ready, why not create a magnificent gourmet platter? Mix your sausages, pâtés, rillettes, and foie gras with a variety of cheeses, pickles, and breads. It's perfect for a rustic aperitif, an evening with friends, or a homemade, handcrafted gift.

And to enhance your presentation, discover our wooden cutting boards and professional kitchen knives on Chef's Tools.

Comparative table: meats, techniques and preservation

Meat	Technical	Shelf life	Trick
Pork (ham, sausage)	Salting + drying ± smoking	2–12 months	Very greasy, hang to ventilate
Pork (black pudding)	Gentle cooking + seasoning	7–10 days in the refrigerator	Do not overfill the casings
Duck / goose (rillettes)	Gentle cooking + confit	2–6 months	Cover completely with grease
Duck (pâté)	Gentle cooking	2–3 weeks in the refrigerator	Airtight terrine and sterilization
Foie gras	Salting + gentle cooking	1–3 months in the refrigerator	Devein, precise bain-marie
Beef / game (jerky)	Salting + drying	1–6 months	Thinly sliced, spicy marinade

The essential equipment to get started

• A robust meat grinder
• A precise cooking thermometer
• High-quality natural casings
• Sterilizable jars for pâtés and rillettes
• Kitchen apron
• A traditional smokehouse or a home smokehouse

With this basic kit, you can already safely make most traditional recipes.

FAQ – Homemade charcuterie

1. What meat should I choose to start making my own charcuterie?

Pork is ideal for beginners: it's fatty, easy to work with, and gives good results for sausages, black pudding, and rillettes. For more advanced recipes, duck, goose, beef, or game can be used.

2. What is the difference between dry salting and brining?

Dry salting involves rubbing the meat with salt and spices, while brining immerses the meat in a mixture of water, salt, sugar, and spices. Dry salting is ideal for hams and sausages; brining for duck breasts and foie gras.

3. How long should a homemade sausage be left to dry?

Depending on the size and humidity, it takes between 3 and 6 weeks. The sausage should be dry but still slightly supple.

4. Can you make black pudding without pork?

Yes, there are variations with duck blood or beef blood, but the taste will be different. The key is to have good quality fat for the texture.

5. How to store homemade rillettes?

In sterilized jars covered with melted fat, they will keep for 2 to 6 months in the refrigerator. Always check for mold before eating.

6. What is the ideal temperature for cold smoking?

Cold smoking takes place between 20 and 30°C, perfect for sausages and dry-cured hams. It should not cook the meat.

7. What is the difference between hot smoking and cold smoking?

Hot smoking (60–80°C) lightly cooks the meat, ideal for smoked bacon or pâtés. Cold smoking (20–30°C) preserves and flavors without cooking.

8. Can homemade charcuterie be frozen?

Yes, most preparations can be frozen, except for those that are fermenting. Wrap them well in vacuum seal or cling film to prevent them from drying out.

9. How can you tell if a sausage is ready to be eaten?

It should be dry on the outside, firm but slightly supple on the inside. The smell should be pleasant, without any suspicious mold.

10. Is it possible to make homemade foie gras without cooking?

No, for health reasons, foie gras must be cooked in a bain-marie or in a low oven to kill bacteria.

11. What are the main risks associated with homemade charcuterie?

Bacterial contamination, poor fermentation, under-salting, or improper storage. Adhering to hygiene rules and temperatures is crucial.

12. What utensils are essential?

Terrines, casseroles, stainless steel salad bowl, sharp knife, thermometer, hygrometer, clean cloths, natural casings, sterilized jars.

13. What is the difference between pâté and terrine?

Pâté is a minced preparation, often flavored, cooked in a terrine. The terrine refers to the container and sometimes to the more compact preparation itself.

14. Can sausage or rillettes be flavored?

Yes, with herbs, spices, garlic, nutmeg, pepper, or even a little wine or alcohol. Add after cooking or directly into the dish, depending on the recipe.

15. How to prevent black pudding from bursting during cooking?

Do not overfill the casing, cook at a gentle temperature (75–80 °C), avoid boiling and gently prick any air bubbles.

16. How long does the fermentation of sausages take?

Generally, 24 to 48 hours at a controlled temperature, depending on the recipe. Fermentation is important for texture and taste.

17. Can frozen meat be used to make homemade charcuterie?

Yes, but defrost the meat completely and drain it well before starting. Frozen meat can alter its texture.

18. How to store foie gras after opening?

Cover with grease or airtight cling film and keep refrigerated for a maximum of 3 to 5 days.

19. What types of wood should be used for smoking?

Beech, oak or apple wood for a balanced taste. Avoid resinous woods which give an unpleasant taste.

20. Are there any vegetarian alternatives to homemade charcuterie?

Yes, made with seitan, smoked tofu, or marinated and dried vegetables. The taste and texture differ, but you can get tasty "vegetarian deli" versions.

To deepen your knowledge and techniques: Le Parisien - Homemade Charcuterie , CuisineAZ - Recipes

And our blog articles to read:

• Meat Fermentation: A Beginner's Guide | Chef's Utensil
• Self-Sufficiency Survival: A Complete Guide | Chef's Utensil – Chef's Utensil
• Storing food without a refrigerator: tips | Chef's utensil

By mastering these time-honored techniques, you rediscover the true taste of homemade products. Artisanal charcuterie is at once an art, a pleasure, and a step towards greater food self-sufficiency.

Are you a beginner? Discover our essential tools for homemade charcuterie on Chef's Utensil .