As a lover of Italian cooking and culture, I’m always interested in learning about traditional Italian meats and charcuterie. During a recent visit to an Italian deli, I spotted cappy ham on the menu Intrigued by the name, I decided to dig into the history and background of this lesser known type of cured pork … Read more
Kalua pork (also called kalua pig) is a Hawaiian dish. Its traditionally made from a whole pig roasted underground. You can now make kalua pork at home in the oven or with an Instant Pot or pressure cooker. Super easy, just 3 ingredients!. For those craving a taste of Hawaii, look no further than Ono … Read more
These juicy pork chops will become a summer (or year-round!) favorite thanks to the marinade made of just three simple ingredients. This is pretty much the only way we cook pork chops. The pork chops are tender, flavorful and so, so juicy!. You can use a store bought steak seasoning (like Montreal) or you can … Read more
Quorn bacon has become an increasingly popular meat alternative for vegetarians vegans and flexitarians looking to reduce their meat intake. Made from mycoprotein instead of pork, Quorn bacon mimics the taste, texture, and sizzling sound of regular bacon impressively well. But like real bacon, cooking Quorn bacon properly is key to maximizing its flavor and … Read more
Beef Wellington is a classic, elegant dish that seems intimidating to make at home. However, with high-quality ingredients from the fresh market and these simple steps, you can create a restaurant-worthy Beef Wellington right in your own kitchen Overview of Beef Wellington Beef Wellington consists of a tender filet mignon coated with mushroom duxelle and … Read more
This easy Lasagna Recipe is meaty, cheesy, and packed with flavor in every bite. Making lasagna at home is better than going to a restaurant, and it costs a lot less and feeds a lot of people. Many of our readers have told us that this is the best lasagna recipe they’ve ever made. We … Read more
See more writing by Division of Applied Life Science Graduate School (BK21 plus), Gyoungsang National University, Jinju, 660-701 South Korea. Department of Nutritional Science and Food Management, Ewha Womans University, Seoul, 120-750 South Korea Find articles by Fresh pork belly is a very popular meat in South Korea. It makes up about 559.20% of the … Read more
What person doesn’t like bacon? This recipe for pre-cooked bacon is perfect for those of us who love how it makes food taste better but don’t like how it makes the house smell when you fry it. In a Southern kitchen, bacon makes almost everything taste better. It adds crunch and a salty, savory punch … Read more
It’s easy to make pork stew, and it tastes great! Tender pork shoulder, potatoes, and vegetables make a hearty, thick stew that will warm you up from the inside out! Good news! The best cuts of meat for pork stew also happen to be the most affordable. Pork shoulder is a great cut of meat … Read more
Both biltong and beef jerky are dried meats, but there are three main differences between the two: the ingredients, the taste, and the way they are made. Beef jerky and biltong are two popular dried meat snacks with devoted followings around the world While they appear similar at first glance, there are some important distinctions … Read more