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 ...

In their 2005 book, “Charcuterie: The Craft of Salting, Smoking and Curing” (W.W. Norton & Company, $35), author Michael Ruhlman and chef Brian Polcyn helped define the passion chefs and home cooks ...

Did you know that you can cure meat at home using nothing more than a wine refrigerator? This was my first attempt at meat curing, and I’d say it went fantastically well. This project was inspired by ...

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 ...

Paper-thin slices of prosciutto, stiff red slices of zesty chorizo, dried Italian salami. There’s some excellent charcuterie being made by American artisans – not to mention the wide variety imported ...

Corned beef (which differs from salt beef) is tender, flavorful, and salty, thanks to an intense days-long curing process. While you can pick up corned beef at the supermarket, you may be curious how ...