Corned beef is a classic for cold-weather dinners or year-round Reuben sandwiches. But if you want to make it yourself, ...

Both cured ham and uncured ham are produced similarly, but there are some key differences between the two methods. Here's why ...

Hams should be wet-cured for one day for every two pounds. The type of curing plays a crucial role as well. Wet-cured meats involved submerging the meats in a saltwater brine. As such, it won't lose ...

Don’t toss your leftover olive brine. From marinades to vinaigrettes, here are six ways to make the most from a jar, ...

There's a reason -- several reasons actually -- why restaurant fried chicken probably tastes better than yours. Here's some ...

Small batches of specialty bacon can generate big results for processors, unique flavor experiences for consumers.

In salads, zippy olive brine pairs particularly well with fats like cured meats, avocado, and nuts. After searing meat or poultry, you can deglaze the pan with olive brine (instead of wine or ...

An award-winning butchers which has been established for over 40 years is bringing Harrods quality to the county.