Capicola and ham are two different types of cured, processed deli meat that differ in their curing process. Technically speaking, capicola is a type of ham, but it's processed in a way that makes it ...

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Curing meat Osburn has been researching the idea of a novel amino acid alternative curing system for meat for many years. In 2022, he received a $500,000 U.S. Department of Agriculture–Agriculture and ...

Traditional pastrami owes it roots to pre-refrigeration Romania, when the cured and seasoned then smoked meat was more so for purposes of preservation versus flavor. Goose was a popular choice in its ...