Will I kill myself making duck prosciutto in a Philadelphia July? [more inside]
posted by youarenothere on Jun 27, 2009 - 9 answers

Why is ham a pork thing? Are other meats preserved in this way around the world? [more inside]
posted by Foam Pants on Dec 14, 2007 - 19 answers

I have a question about bacon. And sausage. I currently live in Japan, and the bacon here is...well...different. Try to fry it like American bacon and it just sort of scorches--it's more like regular ham in that respect. The sausage here too is strange, like hot dogs but not as good (if that's even possible). But it's not just Japan... [more inside]
posted by zardoz on Jul 31, 2006 - 14 answers

Our next door neighbor offered to split the cost of a cord of wood with us, and we agreed. However, it ends up our neighbor bought wood that is not quite cured yet. Does anyone have any suggestions as to how we might speed up the curing process? Is this even possible?
posted by terrapin on Jan 25, 2005 - 10 answers