Low on the Hog

Traditional Coppa is an Italian dry-cured and air-dried ham-style whole muscle that is thinly sliced and enjoyed by itself or perhaps on a s...

One of my favorite things from my brief stint in culinary school was the option to take electives. While most college students find this a f...

I vaguely remember the first time I heard of lardo. I was familiar with Lard, but why add the O at the end? It was a Mario Batali show he u...

One of the first recipes I tackled in the earlier part of the last decade was the duck "proscuitto" from the Charcuterie book. M...

Growing up I would say I knew of 3 sausages: Hot Dogs (of the Oscar Mayer type), Polish Sausage/Kielbasa (again of the Eckrich/Oscar Mayer ...