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.
How to Form Dumplings Georgia Freedman
Here’s how to assemble the dumplings described in the recipe for pork and chive dumplings.
Making Porchetta Hunter Lewis
How to make the king of all pork dishes.
Ham Carving Hunter Lewis
Six steps make it easy to handle a bone-in ham.
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.
Buying a Ham Hunter Lewis
Tips for getting your ham purchase exactly right.
Know Your Ham Dana Bowen
15 noteworthy hams, from dry-cured prosciutto to wet-cured spiral ham.
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.
Preparing Roast Pork Loin (Arista Di Maiale) Hunter Lewis
Step-by-step instructions for making this herb-stuffed pork loin.
Tough Love Todd Coleman
For making a stew, the tough cuts of meat are the best.
Types of Ribs Georgia Freedman
Here’s a guide to our favorite cuts.
Try these 4 simple techniques for carving the perfect pork shoulder.
Different Cuts of Pork Todd Coleman
A look at the flavorful cuts of pork we discovered eating our way around Chicago.
Types of Polish Pork Dana Bowen
Favorite Polish charcuterie.
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.
Here is how to wrap pork loin with string.
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.
Now you can commit to roasting a pork loin by using these tricks for tying a whole loin with just two knots.