Pork and veal balls, mozzarella, and red sauce, all stuffed in a baguette.
No need for a fancy oven. These Filipino-style ribs are stupid-simple and mouth-meltingly tender.
This fusion sandwich is the perfect treat for anyone craving meat, cheese, and spice.
Stuff ground meat into hog casings to make spicy, porky bratwurst.
Confit Pork Jowl
Crispy, fatty pork jowl salad, tossed with brussel sprouts packed with Asian flavors.
How-To: Make Pig Face Treacle With James Knox Boothman
Wondering what you should do with all that leftover pig face you have in your fridge? Chef James Knox Boothman of London's Coal Vaults restaurant shows how us to make it into delicious "treacle."
How-To: Make Haggis
Ben Reade, a native Scotsman and the head of culinary research and development at the Nordic Food Lab, walks us through the labor of lamb love.