Our latest curing project is converting this Fudge Family Farm bone-in pork belly into bacon

We make the drive a couple times a year to purchase pork harvested from his drove of purebred Duroc hogs.

Since 1971 the old pig farmer has authored an intense breeding program that has resulted in his having the finest pork being produced in the U.S.

Don’t take our word for it. Visit any of the fine dining restaurants in the Deep South, and be prepared to pay upwards of 40 bucks for a fat, expertly prepared pork chop.

We put a 9.67lb bone-in pork belly in the cure two days ago and will have a fat slab of bacon ready in about two weeks. On to the news:

Few things are as exciting as visiting a slaughterhouse. Languedoc Lozére Viande – which was created in 1993, is a major producer of butchered meat for the great nation of France. €27.88 million worth of meat is turned over annually at the concern. Take a look at the operation: more

Writing the Modern Love column in the New York Times, Catherine Down weaves a tale of charcuterie, hope, love and loss. It’s compelling. more

It’s ham buying season. Here’s our guide more

The Kentucky State Fair began its annual country ham competition in 1964. 16 companies have won since that year but only six remain in operation. Steve Coomes breaks it down more