In a large pot, heat your water to a low simmer. Add your cure #1, salt, brown sugar, and honey. Simmer until everything is dissolved. Once your solution is dissolved, place the pot in an ice bath and ...

Michigan chef Brian Polcyn, a professional chef since 1980, said that it took approximately 150 trial runs working with pork belly before his maple smoked bacon recipe was perfected. The recipe was a ...

After the Capocollo, the Lonzino, the Bresaola, the Cacciatorini, the Nduja, the Pancetta, the Mortadella, the Soppressata, the Duck Ham... this list never ends, today we are preparing the PORK ...

H specialist Kyle Wake with the University of Missouri – Extension will teach a dry cured bacon class on November 18th at the Howell County Extension Center at 1376 Bill Virdon Blvd. West Plains, MO ...

Sign up below to get Mission Local’s free newsletter, a daily digest of news you won’t find elsewhere. Sign up Last week, Bi-Rite Market butcher Morgan Maki ...

These are not your grandmother's pork chops. Pork sold in today's grocery stores is about 75 percent leaner than what was sold in the 1950s, according to the Jan. 2, 2017 article "Pork Production – ...

Following is a transcript of the video. Claudia Romeo: You may know it by the name of capocollo, coppa, capicola, gabagool — dozens of names to describe one Italian delicacy: a distinctive cured meat ...