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 ...

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 ...

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 ...

Claudia Romeo: You may know it by the name of capocollo, coppa, capicola, gabagool — dozens of names to describe one Italian delicacy: a distinctive cured meat made from pork neck, easy to spot ...

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 ...