Two studies have been published looking at Toxoplasma in Spanish dry-cured meat products and in meat of adult sheep. Toxoplasmosis is an infection caused by Toxoplasma gondii. Transmission has been ...

If you've ever found yourself standing aimlessly in front of the deli section at the grocery store, you're not alone. Sometimes it seems like there are a dozen choices to make for one meat purchase: ...

Country and city hams may look similar, but the two are actually quite different. They're both cured, but the process for ...

"You can buy a pig for $3 a pound. You turn it into cuts and you'll get $4, $5, $6 a pound. Turn it into bacon and you're getting $8, maybe $9 a pound. Turn it into cured products, the world's your ...

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 ...

cott Buer says some of the Italian old-timers in Milwaukee call him Mr. Prosciutto. Which is quite a compliment. While Buer isn’t Italian, he does make prosciutto. And pancetta. And guanciale. And ...

A good steak, roast, or stew will always have its place in the kitchen. But as you’re about to learn, few foods are more satisfying to make and eat than hunks of meat that you’ve cured with these two ...

Wooden board topped with various cured meats - Grandriver/Getty Images If you've ever found yourself standing aimlessly in front of the deli section at the grocery store, you're not alone. Sometimes ...