Hi, I'm Matteo Rossi. Welcome to Curing & Smoke.

Charcutier & Dry-Cure Enthusiast

Based in Chicago, Illinois

Why I Started This Blog

Good salumi cannot be rushed. By balancing precise salt percentages, curing chamber humidity, and natural molds, I turn heritage pork into dry-aged bresaola, pancetta, and fermented salami.

Too much content online feels mass-produced, filled with buzzwords and unverified claims. I built this space to be the exact opposite: an honest, field-tested notebook where every technique has been tried in my own space.

Editorial Principles & Standards

• Hands-On Experience: Every tutorial, ratio, and recipe reflects real tests done by me.
• No Sponsored Fluff: If a tool or supply doesn't hold up under daily use, I will tell you directly.
• Accessible Learning: Breaking down complex jargon into actionable steps anyone can practice at home.

Let's Connect

Whether you're just starting out or want to share your own findings, I'd love to hear from you. Feel free to reach out via my contact page.