Charcuterie comes from the French phrase chair cuit, which means cooked meat. But today, the term encompasses all kinds of preserved and cured proteins from Italy, France, Spain, and beyond. Think ...

In our story about Colorado chefs and butchers who are turning out some world-class cured meats, we threw out quite a few sausage and meat names – some of which aren’t very common outside of Italy.

One of the best parts of eating in Michigan is that we have local, craft producers for just about everything, and often times there are more than one for specific foodstuffs. But when it comes to dry ...

Replacing fat in dry-cured sausages with boiled quinoa could be an effective way to reduce fat and boost protein content without affecting consumer liking, Spanish researchers have found. The ...