One of the best parts of eating in Michigan is that we have local, craft producers for just about everything, and often times there are more than one for specific foodstuffs. But when it comes to dry ...

Often times, commercial meat producers put rice flour or a similar white flour/powder on their salami to maintain the appearance that mold would have provided. From the hills of Italy to the Spanish ...

Standing at the door of the walk-in curing chamber at the Fatted Calf in California’s famed Napa Valley is an exciting experience for an amateur charcutier like me, or even just an admirer of food.