This simple Salt Cured Pork Tenderloin recipe is a great entry to salt curing meat. Use it to spice up your charcuterie board or grate over pasta or eggs. Because I am the only person in my ...

Soupy, a dry-cured spicy Italian sausage, is a beloved tradition in Westerly, Rhode Island, passed down through generations ...

But today, we're deep-diving into two "everyday" cured meats that folks might be overlooking -- salt pork and American bacon ...

Smoked pork hocks (also known as smoked ham hocks) are cured and brined, then slow-cooked to perfection. They deliver tender, ...

Pancetta is dry-cured pork belly, which is the same cut that ... Pancetta is another example of true dry-curing. The meat is first salted and then dried, resulting in a product that is shelf ...

Claudia Romeo: You may know it by the name of capocollo, coppa, capicola, gabagool — dozens of names to describe one Italian delicacy: a distinctive cured meat made from pork neck, easy to spot ...

They are refrigerated for a week, salted again ... typical production area hams, or fresh pork legs, were already being cured during the Roman period," Elke Fernandez from Parma Ham told INSIDER.

and lemon pepper garlic salt together in a bowl. Coat all sides of the pork belly slab with the cure, ensuring it is evenly coated. Cover and refrigerate cured pork belly for 24 hours, fat side down.

The egg/water is stirred into the just-drained (but not rinsed) pasta that has been placed in the still-hot pan used to cook the guanciale (cured pork jowl ... and karasumi (salted and cured ...

This is an old-fashioned but easy Cantonese dish that uses my favourite everyday meat (pork), salted fish (which I love in all its incarnations, from bacalhau and anchovies, to the type used here ...