Cured meat always seems like it came straight from the food factory, complete with plastic packaging. Italian cold cuts, Spanish-style chorizo (as opposed to the uncured Mexican kind), and bacon (even ...

This time of year, turkey gets a lot of attention. But let’s be real, turkey is massively overrated. It's dry. It’s flavorless. And cooking it wrong can burn down your house. Enter: ham, the ...

Curing meat at home blends tradition, science, and creativity to produce flavors you simply can’t buy off the shelf. With the right cuts, salt ratios, and storage techniques, you can safely craft ...

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

Two studies have been published looking at Toxoplasma in Spanish dry-cured meat products and in meat of adult sheep. Toxoplasmosis is an infection caused by Toxoplasma gondii. Transmission has been ...