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 ...

The key to salting meat is the process of diffusion: the tendency for substances to disperse through another substance until equilibrium is reached. From the hills of Italy to the Spanish plains, ...

Last week, Bi-Rite Market butcher Morgan Maki showed a group of 25 people how to break down a hog. He taught them to make prosciutto, pancetta and tasso this week, in the class’ second session at 18 ...

From the hills of Italy to the Spanish plains, dry-cured pork has been an essential (and delicious) food source for many cultures. Pancetta is dry-cured pork belly, which is the same cut that bacon is ...

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 ...

At Salt’s Cure, an endearing new WeHo restaurant, the server brings out a wooden board with a few of the cured and smoked items we’ve chosen from the day’s short printed menu. There’s a deep red, ...

Sure Sotto and Chi'Spacca have their own great pork chops, but Jonathan Gold and our very own Evan Kleiman agree it is Salt's Cure that has — hands down — the best in town. Chefs Chris Phelps and Zak ...

Sure Sotto and Chi'Spacca have their own great pork chops, but Jonathan Gold and our very own Evan Kleiman agree it is Salt's Cure that has — hands down — the best in town. Chefs Chris Phelps and Zak ...