Independent culinary journal
Viandes & Savoir-Faire
Independent reporting on butchery, cutting, charcuterie, and food preservation, with practical guidance for curious readers and home cooks.
What we cover
Three areas of practice
Each article is written to be useful in the kitchen and informative for anyone curious about the trade.
Trades
Meat trades
Portraits of the professions and daily disciplines behind the butcher's counter and the charcuterie workshop.
Cuts
Cut identification
A clear guide to carcass anatomy, the characteristics of each muscle, and the cooking methods that suit them.
Cooking
Culinary preparation
Foundational techniques, heat control, and tested recipes that respect the integrity of the meat.
Our commitment
Independent journalism on the craft, the cut, and the table
We write about the work behind the counter as well as what happens in the kitchen, with rigour on hygiene and respect for tradition.