These crispy, crunchy pork products are staples of Southern snacking. Medically reviewed by Jerlyn Jones, MS, MPA, RDN, LD, ...

Especially when preparing large cuts of pork, all the varying elements of the meat may feel intimidating. From skin to bone and fat, knowing what to keep and how to use it can strongly impact the ...

Experts are split on the USDA’s new Hispanic Thrifty Food Plan, which was developed in partnership with the National Pork ...

Though the pork loin and pork tenderloin hail from similar parts of the pig, they couldn't be more different in terms of ...

At FIG, it’s a chicken liver pâté. We use a really old-school process that isn’t used very often, where we emulsify the pork fatback and the chicken livers with bacon. It is as smooth as ...

Place the pork on a board, fat-side down and snip off the trussing string. Your meat should unroll into a large rectangle piece. If it doesn’t, cut horizontally through the thickest part with a ...

What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin. Now place the pork in a tin, skin-side up ...