Of all the delicious Italian meats, from capicola to mortadella, one can argue that pancetta is the best of the best. But can ...

Pancetta is dry-cured pork belly, which is the same cut that bacon ... Salting by weight gives you precise control of the salt concentration in your dry-curing. By measuring salt as a percent ...

This simple Salt Cured Pork Tenderloin recipe is a great entry to salt curing meat. Use it to spice up your charcuterie board or grate over pasta or eggs. Because I am the only person in my ...

Parente uses a simple curing mixture of salt and maple syrup, the latter was likely produced on his farm. Parente says, "Curing [the pork belly] in salt and maple syrup creates a great sweet-and ...

Season with salt and pepper. (This can be made in advance. If it thickens on standing, reheat with a little extra water.) Serve the split pea purée and sauerkraut with rashers of pork belly.

and lemon pepper garlic salt together in a bowl. Coat all sides of the pork belly slab with the cure, ensuring it is evenly coated. Cover and refrigerate cured pork belly for 24 hours, fat side down.

Lox is traditionally a salt-cured fillet from the salmon's belly, an area with the fattiest and richest meat (similar to a pork belly). If you've never had it with a bagel and cream cheese (or a ...