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 ...

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 ...

Unlike ham, the fat in pork neck makes capocollo ... which at the end of the curing process will lose about 50% of its weight. The meat is then seasoned with salt, pepper, and a touch of Senise ...

When ready, the legs are inspected in five critical points by a salt master ... typical production area hams, or fresh pork legs, were already being cured during the Roman period," Elke Fernandez ...

Bailey Sullivan, Executive Chef, Monteverde Monteverde 1020 W. Madison St., Chicago, IL Check Out: -Monteverde’s Ten for 10 series — every month, the restaurant will bring back a dish from ...