The following is a Patch blog post that first appeared on the White Plains Patch site and was written by Bensidoun White Plains Farmers Market:
Growing of up the French Alps exposed Daniel Teboul to the ancient art of curing and preserving meat. At an early age, while visiting family friends on ski holidays, he learned this art by watching them make their own charcuterie.
Like many Frenchmen, Daniel always loved food and cooking. However, it was only when he decided to change professions, transitioning from a 25-year career as a photographer, that his charcuterie 'hobby' became a full-time passion.
His methods have not changed much since salt was first used as a method of preserving food. Daniel utilizes the same techniques he learned as a boy in France. His products contain no chemical preservatives -- only salt, spices and the best meats that money can buy. Add lots of time and patience, and you have the most authentic, delicious, artisanal charcuterie this side of the Atlantic.
Larchmont Charcuterie products include dried sausage, Saucisson Sec, Beef Saucisson, Air-Dried Beef Bresaola, Magret de Canard (smoked duck breast), Duck Leg Confit and Pate de Campagne au Cognac.
Come visit Daniel at the White Plains Farmer's Market on Wednesday, May 28th, from 8:00 AM to 4:00 PM, between Main Street and Martine Avenue.
www.larchmontcharcuterie.com
Get more local news delivered straight to your inbox. Sign up for free Patch newsletters and alerts.
