Have you ever looked through the bacon selection at the grocery store and noticed that while most of the packages are labeled "cured," there are some that are labeled "uncured?" This has always ...

When it comes to pork belly cuts, bacon is by far the most well known. Foodies love all types of cured meats, and as any ...

In their 2005 book, “Charcuterie: The Craft of Salting, Smoking and Curing” (W.W. Norton & Company, $35), author Michael Ruhlman and chef Brian Polcyn helped define the passion chefs and home cooks ...

Home-cured bacon? Sounds like one of those things the average person wouldn't in a million years attempt. But what if we told you it's so easy a child could do it? And what if we also said the results ...

Michigan chef Brian Polcyn, a professional chef since 1980, said that it took approximately 150 trial runs working with pork belly before his maple smoked bacon recipe was perfected. The recipe was a ...

Bobby Flay is known for his bold and flavorful combinations, even at breakfast time. Check out his simple bacon swap that ...

Nothing gets us out of bed faster than the smell of bacon sizzling on a griddle. We love every crispy morsel of this smoky salt-cured pork belly. We love bacon and bacon-wrapped everything. And we’re ...

Former Hungry Cat chefs Chris Phelps and Zak Walters are on the verge of debuting Salt’s Cure, their West Hollywood butcher shop and café. Designer Andy Liu has nearly finished transforming the former ...

If you've ever thumbed through a collection of Southern recipes, you probably noticed that a lot of them call for salt pork or fatback. Despite the fact that both cuts are simply fatty pieces of pork, ...