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 ...

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

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 ...

Few hunks of meat scream “holiday” like a burnished ham that glistens with a flavorful glaze. It’s no wonder why it’s the ...

The salt does the work of curing the pork ... Why Sandra Cano left the RI Senate to spend two months with the SBA It acknowledges the making of the unique dry-cured pork sausage as a tradition of ...

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.

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 ...