Curing meat is why humans could stay put when there was nothing to grow, kill or steal. It is how conquerors and discoverers lasted while they traveled the world. But the refrigerator and the modern ...

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 ...

Michigan chef Brian Polcyn, a professional chef since 1980, said that it took approximately 150 trial runs working with pork belly before his maple smoked bacon recipe was perfected. The recipe was a ...

Last week, Bi-Rite Market butcher Morgan Maki showed a group of 25 people how to break down a hog. He taught them to make prosciutto, pancetta and tasso this week, in the class’ second session at 18 ...

This aromatic grilled pork tenderloin rubbed with powdered bay laurel and rosemary from Echo restaurant in Fresno is simple, elegant and delicious. Trim the silverskin from the tenderloin. Place the ...