Cured pork loin

Homemade Peameal Bacon and Back Bacon - they're both are ubiquitous in Canada, but hard to come by elsewhere. Luckily, they're easy to make!

You may know that "Canadian Bacon" in the US is a vague approximation of Canadian back bacon, but did you know the real thing is easy to make?

This thinly sliced roasted pork loin seasoned with smoked paprika and garlic makes a perfect lunch meat for sandwiches.

This homemade bacon recipe is made with a whole pork loin and is similar to Canadian bacon, but with added smoke flavor.

Try homemade Dried Cured Pork Loin, It requires just a few ingredients and a bit of patience, the result is a homemade delicacy

These days Pork is reared to be so lean that flavor brining is a great way to improve the flavor, texture, and moisture content. This can be achieved by curin

Homemade Pork Lunch Meat: The traditional Polish way to make pork lunch meat was to condiment the meat and put it in a smoker for a whole day. In the old times every family or neighbourhood would have its own smoker and use it to smoke meat or cheese, but times changed and m…

If you haven't tried smoked cured pork chops, do yourself a favor, smoke some as soon as possible. They are incredibly tender, juicy and have a rich smoky flavor. The meat is flavored inside out. There isn't a single bite where the meat would taste bland. The bark on these chops is incredibly tasty too:...Read On →

How to make lonzino, an air-cured pork loin, alson known as lomo in Spain. Make this with backstrap or loin from wild or domestic pigs.

Acorn-fed pata negra lomo, a salty, dry-cured Spanish pork loin, is delicious on its own. But chef Israel Ramos, of Restaurante Albalá, makes a case for its tartare-ization. The lomo is best cut into tiny cubes with a very sharp knife, and the dish best eaten alongside fino or manzanilla, ideally en rama.