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Does Prosciutto Go Bad? (Whole & Sliced)

I’ve savored Prosciutto both sliced and whole, often visitors ask whether this preserved dry-cured meat goes bad, so here is the answer. If you’re a fan of cured meats you’re in the right place – my blog eat cured meat is all about the slowest food around! Prosciutto is one of the most popular Italian cured meats used in appetizers …

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What Wine To Pair With Cured Meats?

Nothing goes together quite like wine, cured meats, and cheese. I’ve enjoyed wine for as long as I’ve been making dry-cured meats and cold smoking. The combination of the refreshing spiciness of salami and the buttery deliciousness of an earthy cheese can transport you straight to the Italian countryside. I’ve been making dry-cured meats and other smoked small goods for a few decades …

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Difference Between Salt Pork Vs Pancetta

In the food world, pancetta and salt pork are two popular options for those who want cured meat. If you’re new to this world, you might wonder what sets these two types of meat apart. After all, they can seem similar. I’ve been making both pancetta and salt pork for different culinary treats over the years, but still often it …

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Do You Salt Pork Chops Before Grilling?

Salt and the cure or seasoning you can do to a pork chop is all about the amount you put on. However, do you think it makes a difference, lets get into it. There is nothing quite like the smokey taste of fresh grilled pork chops. When it comes to grilling pork chops, there are several schools of thought about …

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Best Salami for a Charcuterie Board

Salamis vary a lot, and the best ones so put on a charcuterie or antipasti board, will of course depend on what you want to savor. After exploring, making, and trying salamis for 20 odd years, I’ve got a few trips and tricks to share with you. If you’ve ever plucked a piece of salami off a charcuterie board, you …

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What Cured Meat to Make Carbonara?

So many different types of cured meats can be used for Carbonara, over the years I’ve tried many. But, I still always go back to the classic! After buying the cured meats for years, I decided one day to do it myself. I’ve been curing meats for 20 years and want to share some insights. Carbonara is an iconic Italian …

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Deli Slicers for Home Use

There are many different types of deli slicers that you can use at home, over the years I’ve come across a lot and wanted to share my knowledge and hopefully give you some pro-tips. What I have noticed, is that it really does depend on what foods you want to cut and how often you need it. Ultra-thin charcuterie slicing …

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Best Cuts of Meat for Sausage Making (Diagrams & Pictures)

Cuts of meat vary a lot for making sausages or for that matter salami. Farmed or wild meat does have some key differences for making sausages and the various prime and sub-prime cuts that are available. I’ve enjoyed sausage making for decades and also become proficient at various dry-cured and hot smoked salamis. It’s a MASSIVE topic, and what I’ve …

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How to Cure Ham so it’s Not Salty

The classic question that gets asked a lot is how to avoid the ham being too salty, because, after all that effort of brine curing or wet brining the ham you want the result to be perfect. Buying a big chunk of ham or using a precious piece from a pig you’ve reared – it’s a beautiful thing! Then it …

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What Pork Fat to Use for Sausages (Diagrams and Details)

When you are making sausages at home, the type of fat you want to use depends sometimes on the type of fat you can get. The big assumption is that all fat is the same – but it is not quite like that. When making sausages it’s either the fresh sausage, smoked/cooked (hot smoked) sausage or a type of dry-cured …