Homemade is a must for an even better appetizer! Here we offer you 4 ultra-easy recipes to make with cured meat. Use either bresaola or prosciutto to add that little salty touch that makes all the ...

Chef John Kowalski is a professor of culinary arts at the Culinary Institute of America. He is also the co-author with the Institute of The Art of Charcuterie. His recipe for Country-Style Forcemeat ...

Traditional pastrami owes it roots to pre-refrigeration Romania, when the cured and seasoned then smoked meat was more so for purposes of preservation versus flavor. Goose was a popular choice in its ...