Hundreds of years ago, summer sausage was created in Europe and immigrants continued making summer sausages when they came to America. The Germans expertly made fermented sausages and many varieties ...

Corned beef (which differs from salt beef) is tender, flavorful, and salty, thanks to an intense days-long curing process. While you can pick up corned beef at the supermarket, you may be curious how ...

Chef John Kowalski is a professor of culinary arts at the Culinary Institute of America. He is also the co-author with the Institute of The Art of Charcuterie. His recipe for Country-Style Forcemeat ...

Wooden board topped with various cured meats - Grandriver/Getty Images If you've ever found yourself standing aimlessly in front of the deli section at the grocery store, you're not alone. Sometimes ...