From smoky Spanish chorizo to delicate Italian prosciutto, cured meats are both a preservation method and a culinary art form. Techniques like dry curing, wet curing, smoking, and fermentation create ...

From the buttery richness of jamón ibérico to the smoky kick of chorizo, Spanish cured meats are a celebration of centuries-old craftsmanship. These delicacies combine tradition, regional pride, and ...

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 ...

Without access to refrigeration, cowboys in the Old West had to rely on shelf-stable food. Meat had to last a long time, and ...

In this week’s feature, “Designer Meats”, we take a look at Houston chefs who are curing and hanging their own meat in-house. And while you may not have Chris Shepherd’s space to hang your own ...

There is an old road in Japan that runs from Wakasa Bay to the city of Kyoto known as the Saba Kaido, or Mackerel Road. For centuries, the road was used to carry fresh mackerel roughly 50 miles south ...

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 ...