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 ...

The key to salting meat is the process of diffusion: the tendency for substances to disperse through another substance until equilibrium is reached. From the hills of Italy to the Spanish plains, ...

A holiday ham, made at home, is within reach. You just need a bit of time, some wood smoke and a shoulder ham or pork loin. By Steven Raichlen A homemade ham represents a formidable culinary challenge ...

AUSTIN, Texas — Peter Maffei makes 60 pounds of bacon every month, and it took me six years to finally get up the guts to make 3. What was it about homemade bacon that put me off for so long? I’d need ...

From the hills of Italy to the Spanish plains, dry-cured pork has been an essential (and delicious) food source for many cultures. Pancetta is dry-cured pork belly, which is the same cut that bacon is ...

On Monday, the World Health Organization made the depressing announcement that processed meats—including sausage, lunch meats and bacon—cause cancer. Specifically, ingredients produced by curing, ...

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