I came across Wrightfood - recipes and culinary adventures from a Brit in Seattle (mattikaarts.com/blog) when searching for information on making charcuterie. What the blogger, Matt, does is way beyond me, though: while I limit myself to things such as rillette, confit, duck prosciutto and fresh sausages, he makes the complicated stuff - home-cured salami, lamb prosciutto, bresaola and lonzino - that requires nitrate, nitrite and starter culture to prevent the 'bad', potentially lethal bacteria from multiplying in the cured meats. He even has a meat-curing chamber, which he made from an old refrigerator, to control temperature, humi- dity and airflow.
Matt's charcuterie recipes are a small part of the blog, though, and in his profile, he writes that he loves cooking and blogging about 'the great seafood we have up here in the Northwest'. His recipes include seared halibut, mussels and onions in a cider broth (below left); king salmon belly crudo with radish, fennel slices and mandarin gastrique; grilled mackerel, flageolet beans, guanciale, preserved lemon and parsley oil; yellow fin tuna with sage oil and hibiscus salt (below); and pan-seared scallops with beans, fris?e and chilli.