cured meats 

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Corned Beef Brisket

Corned Beef Brisket

by D'Artagnan

A tasty St. Patrick's Day staple, corned beef is made by curing brisket in brine for several days before cooking. Our version is made without the use of chemical curing salts but is just as delicious.

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Dry-Curing In Depth

Dry-Curing In Depth

Dry curing is a common technique used in the preparation of sausages, ham and other charcuterie. Here's some helpful info on this age-old process.

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Bacon Bites

Bacon Bites

Let’s face it. Bacon is irresistible. Check out our bacon basics, where we’re serving up the facts on the smoky sweet pork belly we all know and love.

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Cooking with Ventrèche

Cooking with Ventrèche

Ventrèche is the French equivalent of pancetta, and a staple in the cooking of Southwest France. Explore some ideas for incorporating this lightly cured pork belly into your repertoire.

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