"I love the shredded texture and the rich, creamy quality," says Suzanne Goin, chef-owner of the Los Angeles wine bar A.O.C., who presents her luscious pork rillettes on a rustic wooden board.

My plan was to make carnitas, the shredded pork that’s so versatile as a filling, because I like to have some tucked away in the fridge or freezer for quick dinners. But along the way, I got diverted ...

Jane Grigson was a literary scholar and translator of important Italian works before she fell in love with French charcuterie and wrote a book about it in the mid-1960s. She became one of the best ...