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 ...

a whole lot of patience. The time between buying a cut of meat from the butcher to actually serving it at the table can be months. Or even years. That’s when the meat breaks down, unlocking flavor you ...

If you’ve spent much time in the hot dog aisle of your local supermarket, you may have noticed more choices labeled “uncured.” What does this mean, and should you buy “uncured” instead of “cured” meat ...

The sandwich is the classic high-low food. It can be as fancy, special, and specific as one cares for it to be, or it can be the easiest, cheapest, and most slap-dash meal or snack possible. Sure, ...

Over the years, processed meat has developed a rough reputation, which is why no one eats this once-popular deli meat anymore -- olive loaf. It's become a sort of umbrella term, and anything under it ...

The curing coolers at this venture by Paradox Catering & Cuisine are a cured meat lover’s paradise. Well-known cures like capicola, bresaola, soppressata, pancetta and saucisson sec hang from racks.

In a Dec. 20, 2012 photo, Pete Colman makes sausage, in East Montpelier, Vt. Along with its craft beer, artisan cheese and a demand for locally produced foods, Vermont is hoping to expand production ...