Both cured and uncured bacon start as slabs of pork belly that are either injected with a wet brine—a saltwater solution—or placed into a wet brine. Some bacon is still made using a dry brine—a dry ...

If you find the bacon section of the grocery store overwhelming, you aren't alone. Dry-cured and wet-cured are just two of ...

Small batches of specialty bacon can generate big results for processors, unique flavor experiences for consumers.

Dean said: "The key lies in selecting top-quality bacon - Wiltshire-cured or Gloucester Old Spot ... the chef suggested adding a touch of smoked sea salt during cooking. The chef urged: "Once ...

Pancetta is dry-cured pork belly, which is the same cut that bacon is made from ... Salting by weight gives you precise control of the salt concentration in your dry-curing.

Place onion-arugula mixture in even layer over cheese, sprinkle with remaining 1 cup cheese and cooked bacon (about 1/2 cup); set aside. Whisk together eggs, cream, and remaining 1 teaspoon salt ...

Beans are kind of like the your best friend from high school — nearly forgotten but always ready to step back into the ...

In this beer-brined turkey recipe, fresh turkey meat is infused with the usual salt water ... Slab bacon is a large, uncut slab of pork belly that's been smoked and cured. Slab bacon has a rich ...

Incorporating some of the bacon fat into the cream mixture introduces ... no matter how well you think you’ve blotted the slices dry. All products featured on Bon Appétit are independently ...

Columnist covering policy, elections, governance and culture. Perry Bacon Jr. is a Washington Post columnist. Before joining The Post, Perry had stints as a government and elections writer for ...