Dry curing of country hams and prosciutto involves rubbing a fresh ham with a dry-cure mixture of salt and other ingredients and aging the ham for six months to over a year to draw out the moisture, ...
ATLANTA — The Centers for Disease Control and Prevention (CDC) confirmed that a new human case of the H5N1 strain of avian ...
WASHINGTON — The Democratic Caucus elected Angie Craig (D-Minn.) on Dec. 17 to serve as the next House Committee on ...
WASHINGTON— The National Pork Producers Council (NPPC) stated its disappointment in the latest proposal by Congressional ...
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