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Narrow Results You've Selected: Techniques Remove all Source Saveur (18) All Recipes (1) How Stuff Works (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Topic:Techniques"; var omni_prop8 = "Pork,Topic:Techniques"; var omni_pageName="saveur:"+omni_prop12; 05/25/2011 Fat Equals Flavor What beef brisket, pork shoulder, and other pit classics have in common is that they come from the more exercised parts of the animal, and therefore have more flavor. Issue #139 03/09/2010 How to Form Dumplings Georgia Freedman Here’s how to assemble the dumplings described in the recipe for pork and chive dumplings. Issue #128 12/16/2009 Making Porchetta Hunter Lewis How to make the king of all pork dishes. Issue #126 11/16/2009 Ham Carving Hunter Lewis Six steps make it easy to handle a bone-in ham. Issue #125 11/12/2009 A Simple Science Emma Boast and Dana Bowen There are two ways to cure the hind leg of a pig: the dry way and the wet way. Issue #125 11/12/2009 Buying a Ham Hunter Lewis Tips for getting your ham purchase exactly right. Issue #125 11/12/2009 Know Your Ham Dana Bowen 15 noteworthy hams, from dry-cured prosciutto to wet-cured spiral ham. Issue #125 10/13/2009 Prime Pork  Beth Kracklauer Some French cuts and sausages used in choucroute garnie aren’t available in the U.S., but it’s easy to find very close substitutes. Issue #124 09/05/2009 Preparing Roast Pork Loin (Arista Di Maiale) Hunter Lewis Step-by-step instructions for making this herb-stuffed pork loin. Issue #123 08/01/2009 Tough Love Todd Coleman For making a stew, the tough cuts of meat are the best. Issue #120 08/01/2009 Types of Ribs Georgia Freedman Here’s a guide to our favorite cuts. Issue #118 11/06/2007 Carving Pork Shoulder Try these 4 simple techniques for carving the perfect pork shoulder. Issue #107 08/28/2007 Different Cuts of Pork Todd Coleman A look at the flavorful cuts of pork we discovered eating our way around Chicago. Issue #105 08/27/2007 Types of Polish Pork Dana Bowen Favorite Polish charcuterie. Issue #105 10/25/2007 The Salt Cure The Editors Petit salé, or salted pork (not to be confused with salt pork), readily available at charcuteries in France, is a rarity in this country. Issue #41 03/08/2002 Tying a Pork Loin Here is how to wrap pork loin with string. Issue #28 10/05/2012 How to Make Prosciutto-Wrapped Pork Loin Stuffing a butterflied pork loin with herbs and wrapping it with prosciutto keeps the meat juicy and flavorful. Here are step-by-step instructions to make sure your loin is as beautiful as it is delicious. 05/04/2010 Bratwurst on the Barbecue The best way to grill brats depends on whether they’re precooked or fresh. Source: How Stuff Works 05/04/2010 Proper Grilling Times for Pork These detailed charts tell you exactly how long to cook all kinds of pork: chops, tenderloin, ribs, and patties. Source: All Recipes 02/05/2007 Tying the Knot on a Pork Loin Now you can commit to roasting a pork loin by using these tricks for tying a whole loin with just two knots.