Curing meat is why humans could stay put when there was nothing to grow, kill or steal. It is how conquerors and discoverers lasted while they traveled the world. But the refrigerator and the modern ...

AUSTIN, Texas — Peter Maffei makes 60 pounds of bacon every month, and it took me six years to finally get up the guts to make 3. What was it about homemade bacon that put me off for so long? I’d need ...

The key to salting meat is the process of diffusion: the tendency for substances to disperse through another substance until equilibrium is reached. From the hills of Italy to the Spanish plains, ...