Learn how to make Italian Pitina at home using a simple, reliable method—no curing chamber required. In this video, based on ...

Preserved meats have long been a staple of winter. Try cold smoking your meat or fish to achieve a time-tested flavor without the use of high heat.

Cold-smoking meats can be risky — but there's a salty solution that makes it safer. Before you fire up the smoker, here's the ...

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 ...

Charcuterie comes from the French phrase chair cuit, which means cooked meat. But today, the term encompasses all kinds of preserved and cured proteins from Italy, France, Spain, and beyond. Think ...

From jamón serrano to mortadella, here’s how cured meats conquered the grocery aisle. Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and ...