Low on the Hog

About this time two years ago, Rebecca and I were finishing up planning our honeymoon, set to take place right after our late May wedding. B...

A few days ago we returned from a tasty tour of Northern Spain. I have several posts lined up describing the items that we saw, we ate and w...

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...