This was a project we'd had on the back burner, so to speak, for months. Then we went on a smoking and curing course with Norfolk's Marsh Pig Salami (more on that next week) and came home with lots of ...

There’s a primal wonder to smoked food — that such depth of flavor can come from so simple a technique. And then there’s the fun of the process itself, whether you’re working with a formal smoker ...