food-artisans-charlitos-cocina-seriouseats-com
Seriouseats.com - Food Artisans: Charlito's Cocina

Charles Wekselbaum got into charcuterie at first because, he says, he was “fascinated by how a piece of meat—something so prone to spoilage—does the opposite of spoiling with proper control and salt.”

time-out-ny-gifts-for-the-meathead
Time Out NY - Gifts for the meathead

Charlito’s Cocina Chorizo Locavores can give up the imported chorizo, thanks to Charles Wekselbaum. The sausage buff studied the art of charcuterie at the French Culinary Institute before traveling to Spain to hone his craft with distant relatives…