Meat and Fish

Discover more about fermentation including ways to preserve meat, curing, sausage making, and fish and meat recipes.

Salsiccia Romagnola: The Elegance of Flavor

by Meredith Leigh

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.

Basic Bulgogi Barbecue Recipe

By Caitlin Wilson

The word “bulgogi” literally translates to “fire meat,” which is the perfect description of this warm, spicy, popular Korean dish.

Miso Roasted Black Cod (Misoyaki) Recipe

Recipe by Jet Tila; photos by Ken Goodman

Try this sweet and salty miso marinade to bring out the buttery flavors of black cod.

Dry and Semidry Sausages

By Philip Hasheider

Learn about the differences in sausages and processes and chemical reactions that distinguish one from another.


Muscles Are Meat: Other Factors Affecting Meat Quality

By Philip Hasheider

Be aware of the beneficial and harmful microorganisms and temperature issues when processing wild game to keep yourself and your diners safe.

Game Meat Sausage: Sodium Nitrate and Potassium Nitrate

By Philip Hasheider

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.

Dry-Cured Duck Breasts Recipe

By Dick and James Strawbridge and photos by Nick Pope

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.

Lardo: The Poor Man’s Prosciutto

By Charles Wekselbaum 

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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