Recipes & Stories

Danish cook and butcher Mikkel Borre puts his own stamp on the South African classic — swapping malt vinegar for red wine vinegar, adding Worcestershire sauce, and layering in ginger...

Curing is the step that decides everything the drying stage can do. How to cure meat with salt, vinegar and spice: how long to leave it, how much salt, how...

Every cured meat in the world started with the same problem: a whole animal and no way to keep it. This is a country-by-country tour of how those traditions solved...

Counting days tells you almost nothing about aged meat. Temperature multiplied by time is what actually counts, and that is what day degrees measure. Inside: how hanging works, how long...

Discover the fascinating history of pancetta, from its ancient Roman origins in central Italy to its essential role in classic Italian cuisine. Learn about traditional production methods, popular recipes, and...