Hundreds of years ago, summer sausage was created in Europe and immigrants continued making summer sausages when they came to America. The Germans expertly made fermented sausages and many varieties ...

a whole lot of patience. The time between buying a cut of meat from the butcher to actually serving it at the table can be months. Or even years. That’s when the meat breaks down, unlocking flavor you ...

Imagine your favorite cured meat like beef jerky, pepperoni or bacon without any added sodium nitrite from any source currently necessary for color and shelf life. Wes Osburn, Ph.D., is doing exactly ...

Two studies have been published looking at Toxoplasma in Spanish dry-cured meat products and in meat of adult sheep. Toxoplasmosis is an infection caused by Toxoplasma gondii. Transmission has been ...