Kurobuta ham is widely considered one of the best ham by chefs and food connoisseurs alike. In this guide, we will look at the history, preparation methods, and common alternatives to Kurobuta ham. If you’re a ham lover, then you have to try Kurobuta ham. Known as the Kobe beef of ham, Kurobuta ham is […]

If you haven’t tried Knackwurst yet, you’re missing out big time! This plumpy, fat sausage is one of the most underrated wursts from Germany that you can eat. Today we’ll look at the history of Knackwurst and go over the cooking methods and common alternatives. You’ve probably tried frankfurters, bratwurst, and other common types of

In today’s guide, we’ll have a look at the origins, preparation methods, and common alternatives of cotto salami. Cotto Salami is a popular variety of cold cuts of meat. It follows the standard process to prepare salami. The meat is fermented, smoked, boiled, then dried before consumption or being sold. Cotto salami is one of

In this guide, we will look at the origins, cooking methods, and alternatives to Genoa salami. Genoa salami is a popular variety of salami from the region of the same name. Like other Italian salami varieties, it’s typically made from pork and has the classic fermented flavor and tenderness common in salami made from pork.

It is one of the most popular pork cold cuts in Italy and is regarded as a fine delicacy in other parts of the world. It is one of the best-kept secrets of Italy’s meat curing process. Today, we’ll give you a comprehensive Capocollo guide and help you learn how to make it at home!