I have come to learn many new things here from some amazing and talented people from all over the world. Our ever changing world makes the craft we practice all that more important in remembering what we are at our roots!
Este espaço é destinado ao conhecimento em Charcuterie, mas com propriedade e fundamentos técnicos. Com este nível não se encontra em outro local no Brasil.
Great education about all things Charcuterie.
I had made brine, sausage, cakes and salami cooked with pig's blood, sausage and other things but never a salami. I found Charcuterie Brasile, I was surprised by the rules of the group, fantastic, the dialogue was focused on the theme, the Alexandre to be exact, no secrets whatsoever, mentor masters ready to speak with a simple and clear language. I owe a lot to this group, I managed to make my first salami and coppa... I am honored to be part of this international group, it feels like sitting around a large round table.
Luigi Del Giudice
It was my pleasure to be asked to administer my knowledge of meat curing and home made foods , and lucky the be friends with you, your vast knowledge awes me , the breads , the cheeses, the artigiano in you is vast in many fields, that!!! I can relate to. And probably many more that was not revealed to me , I admire your love of working with hands and experimenting on many different fields. Most likely some day we will meet face to face and discuss many fields , like two mad scientists.
"When you love what you have you have everithing you need"
My love for charcuterie led me to the group Charcuterie Brasile, an amazing group with no nonsense approach to the subject with many knowledgeable people of whom I know a few from before and others have become close FB friends via the group. Amongst other Mr Alexandre himself witch I now regard as a close friend witch I have not met yet. His support have, and still is invaluable and inspiring. This is now the only group on the subject I am a proud member of. And thanks for the trust in giving me an admin role.
Thorbjørn Dahl (Toby)
Meu irmão Alexandre, é um lindo trabalho o que executa com o Blog, realmente de extrema riqueza, passando por diversos assuntos com muito conhecimento, e a Charcuterie é isso, infinita.
Cada corte nas mãos trazem sua história, o trabalho solitário (me lembro o dia que falamos sobre isso, a rotina de quem entra no mundo fantástico da Charcuterie como tantas outras conversas) tem sua companhia quando quer aumentar o
conhecimento no Blog, parabéns meu irmão Alexandre, tenho certeza que criou e
gerência o local de maior informação para a Charcuterie.
“Todos discutem a arte e fingem compreender, como se fosse necessário compreendê-la, quando é simplesmente necessário amar.” Monet
Viva Salumeria !