Often times, commercial meat producers put rice flour or a similar white flour/powder on their salami to maintain the appearance that mold would have provided. From the hills of Italy to the Spanish ...

Watching mold grow is the epitome of a boredom-inducing activity — unless your passion is making dry-cured meats. Then you notice every new speck of fuzz on your coppa, lonza, guanciale and sopressata ...

People have been dry curing meats for thousands of years, and although they never knew the scientific process by which the meat was preserved, they knew that it worked. Kovacevic, a 1987 graduate of ...

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 ...

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 ...

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 ...

In our story about Colorado chefs and butchers who are turning out some world-class cured meats, we threw out quite a few sausage and meat names – some of which aren’t very common outside of Italy.