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 ...

But today, we're deep-diving into two "everyday" cured meats that folks might be overlooking -- salt pork and American bacon ...

but some legs are cured for as long as three years. When ready, the legs are inspected in five critical points by a salt master. He uses a horse-bone needle and smells the ham to decide whether ...

You may have heard of both bacon and pancetta, but how are these pork products actually different and what does it mean for the flavor and texture of your meal?

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

it helps balance the flavors of the ham and breaks away from the salty flavors of hams that are dry-cured using only salt. The whole process takes 10 weeks, in which the ham is first dry-cured ...