Curing meat is why humans could stay put when there was nothing to grow, kill or steal. It is how conquerors and discoverers lasted while they traveled the world. But the refrigerator and the modern ...

I bought a pork jowl from Pigasus Meats at the Burlington Farmers Market back around Thanksgiving and it’s been curing into guanciale (similar to bacon, but dry-cured instead of smoked) in my pantry ...

Salty, fatty, savory, meaty, and delicious any time of day, cured pork is a special ingredient that carnivores adore. "The aroma of fresh cured meats can't be denied," says Peter Parrota of Calabria ...