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You can also spice things up with Spain and Portugal's chorizo, a pork sausage reddened by chili peppers. Kielbasa, a ...

Like its Portuguese counterpart, chouriço, Spanish chorizo is a dry-cured sausage created with coarsely ground pork and pork ...

This simple Salt Cured Pork Tenderloin recipe is a great entry to salt curing meat. Use it to spice up your charcuterie board or grate over pasta or eggs. Because I am the only person in my ...

Linguiça­ — a Portuguese smoke-cured pork sausage — makes a delightful pairing with littleneck clams in a flavorful stuffing for this tasty hot appetizer. If you can find them, use ...

Among the fresh sausages are cotechino ... a few of Calabria's own pork pleasures would be a waste of time. Here, cured pork is king. — Jack Robertiello ...

From the hills of Italy to the Spanish plains, dry-cured pork has been an essential (and delicious) food source for many cultures. Pancetta is dry-cured pork belly, which is the same cut that ...

cooked smoked sausage and dry or semi-dry sausage. Keep the temperature of the meat as cold as possible during grinding and mixing. Mix salt and cure with coarsely ground venison and pork trimmings.