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 ...

Two studies have been published looking at Toxoplasma in Spanish dry-cured meat products and in meat of adult sheep. Toxoplasmosis is an infection caused by Toxoplasma gondii. Transmission has been ...

People have been dry curing meats for thousands of years, and although they never knew the scientific process by which the meat was preserved, they knew that it worked. Kovacevic, a 1987 graduate of ...

Discover five top butcher shops in Des Moines offering premium cuts, dry-aged meats, and local favorites for every occasion.

What isn’t better with a little bit of bacon? Strips of cured and smoked pork belly show up on nearly every restaurant menu: in breakfast sandwiches, as a crunchy topping on burgers and as a necessary ...