From the hills of Italy to the Spanish plains, dry-cured pork has been an essential (and delicious) food source for many cultures. Pancetta is dry-cured pork belly, which is the same cut that ...

Like its Portuguese counterpart, chouriço, Spanish chorizo is a dry-cured sausage created with coarsely ground pork and pork ...

But what is it about this cured meat that makes it cost so much ... Portugal also produces it under the name presunto Ibérico. Spanish Iberian ham is protected by the EU's Protected Designation ...

Claudia Romeo: You may know it by the name of capocollo, coppa, capicola, gabagool — dozens of names to describe one Italian delicacy: a distinctive cured meat made from pork neck, easy to spot ...