In many regions, one is used to beef or pork products being smoked in order to preserve them for as long as possible: However, this …
Bresaola: Speciality from Valtellina with Swiss roots
At first glance, it is often mixed up with the Swiss Bündnerfleisch, a traditional Swiss beef ham from the canton of Grisons: But Bresaola has …
Prosciutto di Parma: The Taste of Parma
The Italian province of Parma is known all over the world for its first-class food – and that doesn’t just mean the cheese Parmigiano Reggiano: …
Low’n slow: The history of Barbecue
The word barbecue originally comes from the Spanish language: the Spanish explorer Oviedo y Valdés, who explored South America in the 16th century, first used …
Dry aging: Formerly standard, now commendation
Dry aging is more than just a fashion term: Dry aging refers to the dry aging of meat on the bone. The basic idea of …
Black Forest Ham: Ancient craft
It is one of the most famous hams in Europe: Black Forest Ham is a smoked raw ham. When there were not yet refrigerators available …