Capicola and ham are two different types of cured, processed deli meat that differ in their curing process. Technically speaking, capicola is a type of ham, but it's processed in a way that makes it ...

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 ...

From smoky Spanish chorizo to delicate Italian prosciutto, cured meats are both a preservation method and a culinary art form. Techniques like dry curing, wet curing, smoking, and fermentation create ...

Imagine your favorite cured meat like beef jerky, pepperoni or bacon without any added sodium nitrite from any source currently necessary for color and shelf life. Wes Osburn, Ph.D., is doing exactly ...

There is an old road in Japan that runs from Wakasa Bay to the city of Kyoto known as the Saba Kaido, or Mackerel Road. For centuries, the road was used to carry fresh mackerel roughly 50 miles south ...

Without access to refrigeration, cowboys in the Old West had to rely on shelf-stable food. Meat had to last a long time, and ...