cured meats 

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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 adding this lightly-cured pork belly into your repertoire.

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Bacon 101

Bacon 101

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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Nose-To-Tail: Lamb

Nose-To-Tail: Lamb

With a heady, distinctive flavor and beef-like texture, the options for cooking lamb are no less than staggering. Here are some of our favorite lamb ideas.

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Nose-To-Tail: Pork

Nose-To-Tail: Pork

The great pillar of American wisdom, Homer Simpson, once declared the pig to be a "wonderful, magical animal." What other beast contains so much delectable variety in a single package?

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