All year long, we've been hosting Charcutepalooza, the meat extravaganza masterminded by bloggers Cathy Barrow (our own MrsWheelbarrow) and Kim Foster.
Each month brought a new challenge (e.g. duck prosciutto, salt curing), and a new roundup of the best posts -- which we've featured on FOOD52. At long last, Charcutepalooza is culminating here on FOOD52, in a competition offering an amazing grand prize (details here). You can see a list of past challenges here, read the rules here, and see a list of the bloggers who signed on here.
Over 300 bloggers signed on for the Year of Meat, but only 33 made it through all 12 challenges, and earlier this month 10 semifinalists were chosen. See below for the two finalists who made the judges' cut -- then go vote on who should be heading to France.
WHO: Cecilia Stoute writes the blog One Vanilla Bean; she's an impassioned baker, farmers market shopper and world traveler.
WHAT: A visually stunning and thoughtful post documenting the August Charcutepalooza challenge: binding.
HOW: The post begins with a silky smooth chicken liver and apple terrine, and then moves onto apple jelly pink peppercorn and thyme-infused "Ritz" crackers made with wheat and flax.
WHY WE LOVE IT: Cecilia's expert photography documents the different elements of this project, celebrating the process and final results with serene, beautiful imagery.
Read her full entry here, then go vote!
WHO: Peter Barrett, creator of acookblog.com and a Hudson Valley-based painter and food writer who grows his own food and makes his own ceramic plates.
WHAT: An 8-course extravaganza effortlessly marrying the art of charcuterie and the science of molecular gastronomy.
HOW: Peter spent the two days leading up to Thanksgiving curing, stuffing, sous-videing, clarifying and deep-frying in order to pull off this Charcutepalooza-inspired feast.
WHY WE LOVE IT: Ambitious, clever and brimming with confidence, this post epitomizes the notion of a showstopping finale, delivered with a dose of humor.
Read his entry here, then go vote!
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