Find out what does it mean when meat is cured, with a list of the names of types of cured meats, their uses, and images

Welcome! One of the old forms of food preservation is fermenting and curing meat. It's also one of the tastiest in artisan salamis, pepperoni, aged cheeses, and of course, bacon, just to name a few. Not

This homemade pancetta--unsmoked bacon (pork belly)--is cured with salt, sugar, pepper, juniper berries, bay leaves, nutmeg, and thyme.

Find out how much charcuterie, or cured meat, you should serve per person to ensure a delightful gastronomic experience.

Let's demystify the world of cured and cooked French charcuterie meats you can add to charcuterie boards and cheese boards.

Discover the secrets of charcuterie and meat curing. Learn about meat curing methods, dry vs. wet curing, homemade charcuterie recipes, and cured meat dishes. #charcuterie #curedmeats #meatcuring #smallgoods

Here are some ideas and tips about how to make your own cured meat. The good thing about curing your meat yourself is that you can customize everything to your liking, be it the meat or the spices you use in the marinade, the saltness, the dryness...

Capicola to Italians, capocollo to Americans, capicolla to Canadians, “gabagoul” to Tony Soprano — whatever you call it, capicola is made from the neck of the pig, coppa, prized for its perfect ratio of 30 percent fat to 70 percent lean, making the meat moist and tender. At Olympic Provisions, it’s cured for 10 days, then coated in black pepper, fennel seed, coriander, and anise and slow-roasted to produce a tender ham. (We have also included two other options if you want to mix it up.) If…