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 ...

Place the pork on top and roll up the foil, pancetta and pork loin. Twist the ends so the parcel ... Transfer to the oven and roast for 1-1½ hours, or until completely cooked through.

Lucy Seligman - restaurant critic, food historian, and the voice behind "Thanks for the Meal" - knows exactly how to make the ...

Open the loin up and season with salt and pepper ... In the meantime, cut a piece of foil large enough to wrap the pork. Lay the pancetta two pieces long on the foil, over lapping slightly.

try the large center-cut loin roast or the smaller tenderloin roast—both are lean and juicy. F&W's guide to pork roasts covers all the bases with great recipes, techniques and tips.

The pork loin, also known as the center-cut pork roast, is a lengthy, relatively uniformly-shaped cut of meat that can weigh anywhere from 2 to 5 pounds, depending upon the pig. This cut has a ...

The Nicolosi family are Philly legends when it comes to fine meats, with their initial butcher shop opening in South Philly ...

Leave rolled pork loin overnight in the fridge, uncovered, to allow the pork skin to really dry out which will give you great crackling when roasted. Sitting the pork on a rack during cooking also ...

Uncured Bacon “Uncured” bacon has no artificial or sodium nitrates that are sometimes present in regular bacon. Some studies ...

Brussels sprouts get crispy and caramelized in the oven, making them a simple but delicious side dish for any fall meal.

Pork tenderloin is a great option for a stress-free weeknight dinner. It's easy to cook, superlean and ideal for absorbing any flavors your imagination can think up. The tenderloin lends itself ...