From the hills of Italy to the Spanish plains, dry-cured pork has been an essential (and delicious) food source for many cultures. Pancetta is dry-cured pork belly, which is the same cut that ...

Describing the venerated former chairman’s remains as a salt-cured meat product ... penetrates through the meat. Then disinfect it with alcohol and dry in the sun. [followed by various ...

Many home cooks are intimidated by aging steak at home, but with Alton Brown's simple method that requires so special tools, ...

A vital component in any dish, umami can be introduced by working in a savory addition like wet or dry-cured meat. Teeming ...

We visited a factory in Langhirano, Italy to see what goes behind the making of the famous dry cured meat. After being cut into their signature shape, rear pigs legs are covered with a layer of ...

For the dry cured ribs, stir together all of the dry ingredients and rub them all into the rib of beef. Place the beef into a large plastic container and cover with any remaining cure mix.

and the dry salting method, which was extensive in the South. Nineteenth-century agricultural policies in the US encouraged the farmer to adopt home-curing of meats. The farmer was not only ...