America's charcuterie boom started in the mid-2000s with chefs reviving Old World curing traditions, and picked up steam when import barriers fell, bringing Spanish and Italian hams to U.S. shelves.

Iberico ham, or jamón ibérico, is one of Spain’s most celebrated gastronomic delights, renowned for its complex flavor, delicate texture, and deep cultural roots. This cured ham, produced on the ...

Here at The Takeout, we've gone into the differences between city and country ham and cured and uncured ham. Now, it's time ...

America’s charcuterie boom started in the mid-2000s with chefs reviving Old World curing traditions, and picked up steam when import barriers fell, bringing Spanish and Italian hams to U.S. shelves.