Add Yahoo as a preferred source to see more of our stories on Google. a string of cured meats in the curing room at lardon in chicago It’s 33 degrees today in Chicago — a good temperature for ...

Meats curing in the Italian or French tradition give off a particular aroma. Slice into salami, prosciutto or saucisson sec and it will hit you right away: funky, earthy and just a little bit sour.

There are plenty of methods for preserving meat. Whether you are bringing home a side of venison, harvesting your flock of chickens, or just making a trip home from the grocery store, being able to ...