There are plenty of methods for preserving meat. Whether you are bringing home a side of venison, harvesting your flock of chickens, or just making a trip home from the grocery store, being able to ...

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 ...

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 ...

Meats curing in the Italian or French tradition give off a particular aroma. Slice into salami, prosciutto or saucisson sec and it will hit you right away: funky, earthy and just a little bit sour.

Often times, commercial meat producers put rice flour or a similar white flour/powder on their salami to maintain the appearance that mold would have provided. From the hills of Italy to the Spanish ...