Well, readers, it's that time of year. Tonight is the big night for Santa and his band of merry elves and avian reindeer, and all the little children will lay slumbering with dreams of sugar plums and ...

Ruhlman suggests one to two ounces of meat per person. When selecting the meats for your charcuterie board, offer different ...

Whether you’re preparing a spiral-cut ham for 10, or serving up an appetizer of prosciutto and jamón serrano on a charcuterie board, ham is a versatile meat that often makes an appearance as the ...

Piadina with gorgonzola, prosciutto and tomatoes is such a treat from Emilia-Romagna, Italy. Really, it's the perfect Italian ...

Few hunks of meat scream “holiday” like a burnished ham that glistens with a flavorful glaze. It’s no wonder why it’s the centerpiece of so many tables for Easter and other celebrations. Most people ...

Published for nearly 50 years, "The Ham Book" by Monette and Bob Harrell remains a unique, comprehensive guide to ham cookery, blending centuries-old recipes with rich ham history and enduring local ...

Narrator] You're about to see this pig expertly butchered. and transformed into eight different dishes. over the next few hours, days, and months. From one animal, you can get pr ...