Cured meat always seems like it came straight from the food factory, complete with plastic packaging. Italian cold cuts, Spanish-style chorizo (as opposed to the uncured Mexican kind), and bacon (even ...

Capicola and ham are two different types of cured, processed deli meat that differ in their curing process. Technically speaking, capicola is a type of ham, but it's processed in a way that makes it ...

Imagine your favorite cured meat like beef jerky, pepperoni or bacon without any added sodium nitrite from any source currently necessary for color and shelf life. Wes Osburn, Ph.D., is doing exactly ...

This time of year, turkey gets a lot of attention. But let’s be real, turkey is massively overrated. It's dry. It’s flavorless. And cooking it wrong can burn down your house. Enter: ham, the ...

We may receive a commission on purchases made from links. The primary ingredients are meat and salt, with Gulbro describing the latter as "the main curing agent that draws out moisture and inhibits ...