Ruhlman suggests one to two ounces of meat per person. When selecting the meats for your charcuterie board, offer different ...

In large saucepan, combine water, sugar, chili powder, salt, thyme, cumin, pepper and oregano; bring to a boil, stirring to dissolve ground spices and mix thoroughly. Remove from heat; let cool to ...

Seville, Spain -- If you ask Spaniards what their favorite food is, the answer will probably have something to do with a pig--fresh or cured, roasted whole or ground into sausage. The Spanish ...

Ariane Daguin, owner of the cured-meat purveyor D'Artagnan, envisions the perfect charcuterie platter: "First, I would have a very nice cooked pâté, like a pâté de campagne and some good rillettes ...

La Espanola Meats is the house that pork built. Twenty years ago, Juana and Frank Faraone bought a tiny Spanish deli in Lomita. Juana, a native of Valencia, Spain, and an enthusiastic cook, started ...

Bacon is more popular than ever; cooking with lard is no longer taboo; and lardo—cured pork back fat—is a luxury item on charcuterie plates around the country. America is slowly rediscovering its love ...

Remove the cured pork belly from the bag and rinse under cool water. Pat dry. Cut a thin sliver off and fry in a pan. If it is too salt or sweet for your taste, soak the pork belly in a bowl of cool ...

By Hansik Promotion Institute Bossam is a traditional Korean dish known for its rich flavors and satisfying combination of ...