Learn how to build a charcuterie board, slice and serve cured meats, and shop the best Italian, French, and Spanish ...

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 ...

A Kansas State University entomologist says that pesticides being developed at a nano-scale and ultraviolet lighting are new allies in protecting the world’s $1.4 billion dry-cured pork industry ...

What is a soupy? And why is there a documentary about it; a festival celebrating it; and a street marker noting that Westerly is the home of it? In one word: tradition. In two words: family heritage.

Soupy, a dry-cured spicy Italian sausage, is a beloved tradition in Westerly, Rhode Island, passed down through generations of Calabrian families. Each family has its own secret recipe, but the ...

This soup comes together easily as the kale simmers to a perfect, just-tender texture and potatoes add body to a quick but flavorful broth. Elizabeth Mervosh is a recipe tester and developer for ...

WESTERLY — If you missed last year's sold-out inaugural SoupyFest — when hundreds of soupy lovers, soupy makers and the soupy curious descended on the United to sample, sip, judge and enjoy the ...

A public health alert was issued for meat products sold in two states over concerns about high levels of sodium nitrite, a preservative used in meat that has been linked to some health concerns. The ...

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert for various Farmstead Butcher Block not-ready-to-eat pork and beef bacon products ...

Prosciutto is prosciutto, right? It’s thinly sliced, dry cured pork that adds so much salty, buttery flavor to everything from sandwiches to pizza or a charcuterie board. It’s all pork, all salty, all ...