To the uninitiated, capicola and prosciutto may seem similar, but capicola is actually quite distinctive in its own right.

If you've ever dipped your toe in the delicious waters of Italian sandwiches, you may have experienced the delights that are ...

4. Cisternino - Gino travels through Puglia's meat country and takes in the town of Cisternino and the Itria Valley as he learns how to make tasty cured meat capocollo and has a BBQ. More info ...

How Umansky, owner of Larder in Cleveland, uses koji and other global methods of culinary preservation to cure all kinds of ...

Who knew there were so many kinds of ham? Whether you like Black Forest ham, country ham, or prosciutto, we'll help you ...

“I’ve eaten meat my whole life, but the more I learn about our planet, the more I question how we treat it”, says Liz Bonnin at the start of new BBC One documentary Meat: A Threat To Our Planet ...

You may have heard an increasing number of people vow to reduce their meat eating lately - or cut it out altogether. This often forms part of a bid to become healthier, reduce their environmental ...

We're also testing the Cosori Smart Meat Thermometer ahead of a full review. Whether you’re cooking a turkey for Thanksgiving, grilling meat outside on one of the best grills for a summer ...

Are we ready for the future of meat? Credit...Photo Illustration by Matt Chase Supported by By Somini Sengupta Somini Sengupta reports on climate change and the challenges of feeding the world.