14:11
Traditional Bacon Curing: No Nitrates - Just Salt
The Grass-fed Homestead
11:38
How To Cure Bacon the Traditional Way: Just Salt; No Artificial Preservatives
14:30
How To Cure Coppa Without Artificial Preservatives: Traditional Capicola
7:29
The Farmstead Meatsmith on Prosciutto: Jamón ibérico and Jamón Serrano
10:02
Brining and Hot-Smoking a Ham
