Unlike Canadian bacon, which comes from the pork loin and is usually unsmoked, American bacon comes from a much fattier part ...

The cook uses a simple seven-day cure on a 5 lb. pork belly and turns it into homemade bacon.

Foodies love all types of cured meats, and as any preserved meat lover knows, these flavorful, dimensional morsels belong on more than just your charcuterie boards. When you think of "cured meats," ...

This dish is traditionally made in a clay pot with Cantonese cured meats like lap cheong (cured pork sausage), gon cheong (duck liver sausage), and lap yuk (cured pork belly) nestled in a bed of rice ...

I’ve said it before, and I’ll say it again: I love bacon. But even I have been struck with confusion while shopping for the precious ingredient. What’s the difference between regular and center-cut?