Claudia Romeo: You may know it by the name of capocollo, coppa, capicola, gabagool — dozens of names to describe one Italian delicacy: a distinctive cured meat made from pork neck, easy to spot ...

Dry-curing is similar to traditional techniques. Pork is rubbed with salt, seasonings, and sugar, then left to cure for days ...

From the hills of Italy to the Spanish plains, dry-cured pork has been an essential (and delicious) food source for many cultures. Pancetta is dry-cured pork belly, which is the same cut that ...

You may have heard of both bacon and pancetta, but how are these pork products actually different and what does it mean for the flavor and texture of your meal?