If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Each week, we’ll be sharing a comprehensive list of links to help you master something new in the kitchen. Culinary greatness, here you come.
Today: America's (meat) sweetheart takes center stage.
In honor of the Piglet, we're paying homage to The Other White Meat. From deli-sliced ham and barbecue ribs, to pork belly ramen and maple-bacon doughnuts, pork is both rooted in tradition and shines as a star of today's trends. Whether you're a staunch pork conservative (read: you don't stray too far from pork chops and apple sauce) or a nose-to-tail enthusiast, you'll want to read these links.
- A field guide to essential pork cuts. (America's Test Kitchen.)
- The key to better breakfasts? Curing and smoking your own bacon at home. (Food52.)
- Speaking of bacon, here's how to tell the difference between bacon, pancetta, and prosciutto. (The Kitchn.)
- Impress everyone with a perfect crown roast of pork. (Serious Eats.)
- Food for thought: Letting pigs eat and roam freely, in the woods, changes the taste of pork. (Modern Farmer.)
Pork lovers -- tell us your secrets in the comments!