Bertolli first learned the Italian farmhouse tradition of curing pork when he traveled to Italy in the late 1970s. He helped kill and butcher a pig, learning to use every part of the animal.

The United States has plenty of salty breakfast meats to choose from like bacon, sausage, and ham, but pork roll stands out as its very own category. It's somewhere between Canadian bacon, bologna ...

It will stay here for 150 days. Giuseppe: The real, perfect curing, in this case. Now our product will be at around 15 degrees and 80, 85 degrees of humidity.

The recipe was a major reason why his 2005 book “Charcuterie: The Craft of Salting, Smoking, and Curing” (co-written by Michael Ruhlman) has sold almost 300,000 copies by his latest estimate ...

While the lists of awards and accolades are long, Mr. Benton remains hands-on at his operation he's run since 1973, taking it over from the original owner who began curing pork in 1947.

Curing pork like this was informed by food safety, and “nothing changes, because food safety is food safety,” Hill said, so we still use many of the same cooking processes today.

If you want to buy local, heritage breed pork belly, contact pork producers like T-Meadow Farms (434-7206), who sell pork belly, $7.75 a pound, at the Williamsville Farmers' Market on Saturdays.

Bacon has been consumed for centuries and dates back to around 1500 B.C., when the Chinese were reportedly the first to produce the earliest form of bacon by curing pork belly meat with salt ...

Eligible members ages 8-18 began curing pork bellies Sunday and Monday, as they will later enter them into competition at the Cole County Fair.