“Curing is the addition of salt to a product to change the chemical properties in a way that preserves it,” says Moskowitz.

But today, we're deep-diving into two "everyday" cured meats that folks might be overlooking -- salt pork and American bacon ...

Meanwhile, bacon’s Italian cousin, pancetta, offers its own distinct flavor and culinary appeal. Rich and delicate, pancetta ...

The following excerpt is her recipe for Homemade Bacon. Back in the day ... in the world that thinks it’s exceptionally cool to cure pork belly and hang it in your kitchen.

Some of the processed foods with the highest sodium content are cured meats such as salami and bacon. Salt not only amplifies the natural flavours of meat, but also interacts with other taste ...

Carl pierces the skin a few times to allow the salt to get right into the center of the bacon. He tells me that the best bacon is one that is cured within the first week after slaughtering the pig.