Learn how to make Italian Pitina at home using a simple, reliable method—no curing chamber required. In this video, based on ...

Wooden board topped with various cured meats - Grandriver/Getty Images If you've ever found yourself standing aimlessly in front of the deli section at the grocery store, you're not alone. Sometimes ...

Salt-cured meat is luxurious: ruby, silky protein, bursting with flavor. It is the perfect thing to feed people around the holidays, because most of the work will have been done a week or two before ...

In their 2005 book, “Charcuterie: The Craft of Salting, Smoking and Curing” (W.W. Norton & Company, $35), author Michael Ruhlman and chef Brian Polcyn helped define the passion chefs and home cooks ...

Traditional pastrami owes it roots to pre-refrigeration Romania, when the cured and seasoned then smoked meat was more so for purposes of preservation versus flavor. Goose was a popular choice in its ...