cured meats 

Your search yielded 54 total results
  • Favorite
    Chorizo Sausage
  • Favorite
    Andouille Cajun-Style Sausage
  • Favorite
    Smoked Magret Duck Breast
  • Favorite
    Artisanal Dry-Cured Saucisson Sec, Pork
  • Favorite
    Duck Prosciutto (Uncured Duck Breast)
  • Favorite
    Artisanal Dry-Cured Saucisson Sec, Duck
  • Favorite
    Ventrèche - French Pancetta

    Cured & Smoked Meats

    Ventrèche - French Pancetta

  • Bestseller
    Smoked Chicken Breast

    Cured & Smoked Meats

    Smoked Chicken Breast

  • Favorite
    Artisanal Dry-Cured Saucisson Sec, Wild Boar
  • NEW
    Sliced Mangalica
  • Cured & Smoked Meats

    Wagyu Beef Bresaola

amy-hess-cassoulet-recipe

Amy Hess Cassoulet

by Amy Hess

In her version of a classic cassoulet, Amy Hess of Lemons and Olives in Brooklyn, NY, makes her own confit and uses a smoked ham hock to impart flavor while cooking the beans. It all comes together with lardons of both pork loin and ventrèche and is finally crowned with garlic breadcrumbs and piment d’Espelette.

View Recipe Amy Hess Cassoulet
foie-gras-au-torchon-recipe

Foie Gras au Torchon

by Canal House

Try this recipe for salt-cured duck foie gras au torchon, a French classic and perfect for a special occasion meal. Don’t be afraid to pull apart the foie gras to remove the veins. It will all come back together when you wrap it up in the cheesecloth. By the time the foie has spent a couple of days nestled in its bed of salt, it will be cured and ready to eat.

View Recipe Foie Gras au Torchon
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.

Read more Bacon 101