Ruhlman suggests one to two ounces of meat per person. When selecting the meats for your charcuterie board, offer different ...

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 ...

After the great success of the home made Pancetta (Italian Bacon), both stretched and rolled up; today we prepare another kind of Italian cured meat: the Coppiette di Maiale. Let me know what you ...

The European Commission has approved the registration of the dry-cured pork product 'Salinate de Turda' as Protected Geographical Indication (PGI), making it the thirteenth Romanian product to acquire ...

With so many restaurants and bars flirting with tapas one or two nights a week, Steven Arroyo has taken the bull by the horns, so to speak, and opened Cobras & Matadors in the old Boxer space on ...