u/TheSoupySoupySoup

I potentially have an opportunity to start an in-house charcuterie program at one of my favorite brewpubs. I have a lot of experience in curing meats and fermenting in general, but I want to really expand my knowledge of the craft from both an artisan and scientific standpoint.

What are your favorite charcuterie books/blogs/etc? I've already got Ruhlman's book and On Food and Cooking by McGee, though the latter doesn't touch on the subject as much as I would like and the former seems to be controversial.

I truly value any insight you might be able to provide.