Meat, Poultry, & Seafood
Nowadays, chefs and consumers pay top dollar for specialty pork breeds. But are those pedigreed labels a true indication of quality—or just a premium price tag?
We wanted our pepperoni to taste like it was sliced off of a pepperoni stick in an Italian market—even if it really came from a plastic bag.
In Germany, this boneless ham is a traditional regional specialty produced according to strict “Protected Geographic Indication” regulations. Could any domestic versions compare?
Not surprisingly, the winner hails from Louisiana—birthplace of this spicy sausage.
Turkey is pretty bland, so why pay $100 for a mail-order bird when supermarket options cost less than $2 a pound?
Artisanal bacon takes time, hand labor, and real wood smoke. But at double or even triple the cost of supermarket bacon, is it worth it?