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 ...

We visited a factory in Langhirano, Italy to see what goes behind the making of the famous dry cured meat. After being cut into their signature shape, rear pigs legs are covered with a layer of ...

During the process, which usually lasts up to seven days, a day for every pound of meat, the ham absorbs both moisture and ...

Describing the venerated former chairman’s remains as a salt-cured meat product ... penetrates through the meat. Then disinfect it with alcohol and dry in the sun. [followed by various ...

Fresh liverwurst, house-made franks, and some dry-cured and salted but unsmoked sausages are lined up in the meat case, along with fresh pork, veal, chicken and beef cuts. There's also a good ...

Food takes a leading role over Christmas and ... This pairs well with melon, fig and mozzarella. Jamon serrano: This dry-cured Spanish ham is also served thinly sliced. This has a mild flavour ...

Dry-cured ham can be stored at room temperature, tightly wrapped. However, wet-cured ham, such as city and spiral-cut hams, needs to be refrigerated. “Like any ready-to-eat food, follow the ...