Add Yahoo as a preferred source to see more of our stories on Google. a string of cured meats in the curing room at lardon in chicago It’s 33 degrees today in Chicago — a good temperature for ...

Meats curing in the Italian or French tradition give off a particular aroma. Slice into salami, prosciutto or saucisson sec and it will hit you right away: funky, earthy and just a little bit sour.

Capicola and ham are two different types of cured, processed deli meat that differ in their curing process. Technically speaking, capicola is a type of ham, but it's processed in a way that makes it ...