Cured meats

I have decided to share my step-by-step guide with recipe on how to make capicola at home. This is the same method I follow to make a delicious cured

Sopressata is one of the most popular cured meats. It is made in many regions throughout Italy, each region boasting its own distinct flavor of sopressata. If you’re a sopressata lover and are up for a new challenge, try making some at home! Homemade sopressata is fresher, tastier, and it has intense natural flavors. Y

How make, prepare, slice and properly store fiocco (Fiocchetto) at home. The curing method provides a reliable way to get optimal results.

I always knew the French had their own version of bacon, but until I met Kate Hill I thought it was all unsmoked variants on petit salé. But in Gascony, Hill says they favor a lightly cured, smoked bacon called ventreche. Ventreche (ven-tresh) tastes more like fresh pork and less like a cured meat, and is normally kept pretty simple: Pork belly, salt, black pepper and smoke. | @huntgathercook

Master the art of equilibrium curing meat with this comprehensive guide. Learn the essential steps and techniques for perfect results every time.

Every party deserves a classy and elegant charcuterie board! Carefully curated meats, cheeses and spreads are a great way to feed a crowd. Add some Blue Diamond® Gourmet Almonds and Blue Diamond® Almond Nut-Thins® and you're all set for success!

An improved approach for making capicola at home, resulting in a more even drying from side to side, and better flavor development.

Speck is a skin-on, deboned, and butterflied ham, that is cured, cold-smoked, dried and matured in a humidity and temperature-controlled environment.

Infografía de diferentes tipos de embutidos.

"But isn't it just ham?" Oh no. No, it's so much more. Find out what makes it's so special here.