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 ...

Clearly, one significant challenge to early humans was how to manage quantities of meat, poultry, fish, and other perishables beyond what people could eat immediately during one or two meals. The ...

In a world of freezers, coolers, and constant access to electricity, the Amish have managed to maintain their traditional way of preserving meat without modern refrigeration. Their techniques, honed ...

Capicola and ham are two different types of cured, processed deli meat that differ in their curing process. Technically speaking, capicola is a type of ham, but it's processed in a way that makes it ...

Imagine your favorite cured meat like beef jerky, pepperoni or bacon without any added sodium nitrite from any source currently necessary for color and shelf life. Wes Osburn, Ph.D., is doing exactly ...

The curing coolers at this venture by Paradox Catering & Cuisine are a cured meat lover’s paradise. Well-known cures like capicola, bresaola, soppressata, pancetta and saucisson sec hang from racks.