If you've ever been caught between pancetta and prosciutto while assembling a charcuterie board, rest assured you're not alone. These two Italian cured meats may sound similar and can sometimes be ...

a whole lot of patience. The time between buying a cut of meat from the butcher to actually serving it at the table can be months. Or even years. That’s when the meat breaks down, unlocking flavor you ...

In 2005, writer Michael Ruhlman and chef Brian Polcyn published “Charcuterie,” a master-level seminar in cured meats, terrines and French-style pâtés masquerading as a “how to” volume. The book that ...

Prosciutto is special because long, careful curing creates rich flavors, silky texture, and a melt-in-your-mouth taste. Different regions and producers shape prosciutto’s flavor, giving each type its ...

Off the Beaten Aisle is an occasional column that explores lesser known but widely available ingredients. Are you about over bacon yet? Neither am I. In fact, our national obsession with cured pig has ...

For those whose diet includes meat products, bacon tends to be a perennial favorite. But there’s another, closely related food in the pork family that’s also equally as delicious: pancetta. But when ...

Zuppa forte, also known as zuppa di soffritto, is an old-school Neapolitan dish made by slow-cooking meats with garlic, aromatics and preserved chilies until reduced and concentrated. The rich, spicy ...

Neither am I. In fact, our national obsession with cured pig has only made me all the more eager to explore lesser known — but equally delicious — pork parts. And there are plenty to choose from. One ...