Ingest the foggy air, sea salt, and terroir of Ravenna, Italy, and absorb the poetic science of how these elements combine to make dry Italian salami what it is.
The word “bulgogi” literally translates to “fire meat,” which is the perfect description of this warm, spicy, popular Korean dish.
Try this sweet and salty miso marinade to bring out the buttery flavors of black cod.
Learn about the differences in sausages and processes and chemical reactions that distinguish one from another.
Be aware of the beneficial and harmful microorganisms and temperature issues when processing wild game to keep yourself and your diners safe.
Read about the chemical compounds used to cure meat and how to get the right combination to prepare the tastiest dishes from your wild game.
Don’t be deterred by the expensive cut of meat — when cured, duck breast can serve multiple people and can make for an easy and tasty meal.
Learn how to make traditional high-quality Italian Lardo out of the thickest, creamiest fatback you can find without a cave or marble vat.
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