Costco's 2-pound pack of dry cured bacon blows every other similar product out of the water, according to the vocal fans ...

a whole lot of patience. The time between buying a cut of meat from the butcher to actually serving it at the table can be months. Or even years. That’s when the meat breaks down, unlocking flavor you ...

From smoky Spanish chorizo to delicate Italian prosciutto, cured meats are both a preservation method and a culinary art form. Techniques like dry curing, wet curing, smoking, and fermentation create ...

Two studies have been published looking at Toxoplasma in Spanish dry-cured meat products and in meat of adult sheep. Toxoplasmosis is an infection caused by Toxoplasma gondii. Transmission has been ...

In our story about Colorado chefs and butchers who are turning out some world-class cured meats, we threw out quite a few sausage and meat names – some of which aren’t very common outside of Italy.

Curing meat is an ancient craft that blends science, patience, and flavor. By using salt, controlled environments, and sometimes fermentation, you can preserve meat for months while developing complex ...

Charcuterie is hardly innovative anymore, said Tom Sietsema in The Washington Post. Cured meats, terrines, and other creatively treated meats have popped up as “dinner introductions from coast to ...