Making your own bacon at home is easier than you might think, and the results are far superior to anything you can buy at the store. With just a few simple ingredients, a bit of patience, and the ...

Whether it's a tender rack of ribs or a juicy serving of pan-seared chops, pork appeals in many forms. If you're after a part ...

If you've ever spotted slices of pork belly at the market or perhaps at a Korean barbeque restaurant and mistaken them for bacon, you were not far off. In fact, anatomically, you were right on target ...

Bacon doesn’t have to be smoked, says Hank Shaw, author of four cookbooks and the award-winning blog Hunter Angler Gardener Cook. “Pancetta is the most obvious example,” he says. “There are a lot of ...

Asian and Latin cultures have long embraced pork belly. In America, we embrace pork belly in its beloved cured form: bacon. The uncured delicacy, however, is becoming more widely available in the ...