The Charcuterie Board is excited to announce the launch of a new, high quality quarterly publication – ‘Cured’.
Cured will include news, events, articles, recipes, product features, as well as interviews and Q&A’s with some of the sector’s most influential figures. The first issue will be published in June 2023 and then September and December the following March.
The magazine aims to not only provide fascinating insights, articles, features and information regarding all things cured meat, but also provide a fantastic promotional opportunity for producers and allied industries in promoting the independent charcuterie sector as a whole, all around the world.
The Cured quarterly magazine is provided as part of our FREE newsletter subscription, so be sure to sign up at the link at the bottom of our homepage HERE.
