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 ...

Please educate me on how to cure pork to prolong its shelf-life because I don’t have a refrigerator. Girvan Dear Girvan Curing is a method of preserving foods such as meat, fish and vegetables by ...

The word charcuterie invokes such French classics as pâtés, terrines, and rillettes, but the term can be stretched to include a range of sausages (such as calabrese and andouille) and things as far ...

Cole County 4-H members, volunteers and staff have been gathering in the Lincoln University commercial kitchen to prepare pork bellies for the annual bacon show and auction. Eligible members ages 8-18 ...

If you've ever spotted slices of pork belly at the market or perhaps at a Korean barbeque restaurant and mistaken them for bacon, you were not far off. In fact, anatomically, you were right on target ...

Click to share on X (Opens in new window) X Click to share on Facebook (Opens in new window) Facebook I had an odd dream the other night, odder than usual. I found myself standing next to my mother in ...

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 ...