Articles related to "Culatello"

Culatello. Ripe, funky pork. Yum! Cured pork sausages and hams are not improved by science. Artisanal ways withstand the ravages of modernity. Sort of.

Hickory smoked ham brings old foodways to new foodies; and Americana to your holiday table. Benton's uses salt, sugar, smoke and time to preserve ham and traditions.

Unlike pancetta or bacon, guanciale takes its flavor not from smoke but from wine, herbs and special fat from the pork jowl. It gives them back to this classic dish.

Culatello, Guanciale, Salumi, Reading about them is one thing. Tasting them is entirely something else. Salumi in Seattle's Pioneer Square Satisfies.

Index of articles covering best artisanal products: growers, farmers of heritage breeds and heirloom vegetables

Link is a good name for a chef that makes sausages, oui? Add to that Link's Cajun roots, his mastery of all things pork, the success of Cochon Butcher seems certain.

More from the underbelly of the deli. This time, Mario pays a porky salute to prosciutto and some of its European cousins. Heck, he even took the picture!

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