His research team plans to apply this new curing system to five cured products — restructured ham, beef jerky, bacon, fermented summer sausage or salami and poultry frankfurters — all products ...

Wooden board topped with various cured meats - Grandriver/Getty Images If you've ever found yourself standing aimlessly in front of the deli section at the grocery store, you're not alone. Sometimes ...

A wooden board of speck next to a wooden board of prosciutto - Static Media / Shutterstock / Getty Building a charcuterie board can be a beautiful, colorful, and confusing task. All of those perfectly ...

Learn how to make Italian Pitina at home using a simple, reliable method—no curing chamber required. In this video, based on ...

Imagine your favorite cured meat like beef jerky, pepperoni or bacon without any added sodium nitrite from any source currently necessary for color and shelf life. Wes Osburn, Ph.D., is doing exactly ...

Curing meat Osburn has been researching the idea of a novel amino acid alternative curing system for meat for many years. In 2022, he received a $500,000 U.S. Department of Agriculture–Agriculture and ...