Some of the best salami I have ever eaten I was made with donkey meat. Donkey salami is almost uniquely made in Italy and Corsica. Unfortunately it is very rare, so in my quest to make something similar at home I resorted to horse meat.
If there is one type of sausage that divides people, then it is blood sausage. For some it is a delicacy, others feel disgusted by it. It should come as no surprise that I belong to the former group of people. So it is only consequent that I also try to make some proper blutwurst in my sausage kitchen.
Magret de canard séché is a classic and easy to make French charcuterie staple. All you need is a little patience.