A celebration of charcuterie in Israel
While the term charcuterie may no longer be alien to many Israelis, small businesses that engage in the artisanal production of processed meats have a hard time keeping afloat.
“When I started making sausages, people said I was crazy. It makes me happy that today there are nevertheless more people who want to learn the art,” says the charcutier Alan Talmor, at the start of the sausage workshop held recently in his Bat Yam atelier. The eight participants fixed their gazes on the sausage-maker, who sat at the head of the table, and listened attentively.
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