America’s charcuterie boom started in the mid-2000s with chefs reviving Old World curing traditions, and picked up steam when ...

It was Charles Dickens who wrote, “It was the best of times, it was the worst of times.” Little did he know that more than a century and a half later, his words would ring true to an overwhelmed man ...

Spain’s meat industry has formally requested that its government’s agriculture ministry ask European Union (EU) to award EU geographical indication (PGI) status to jamón serrano (dry-cured, mountain ...

Having high-quality charcuterie on hand to throw together a board for guests is definitely a flex, but José Andrés preferred cured meat is a luxury item.

Few hunks of meat scream “holiday” like a burnished ham that glistens with a flavorful glaze. It’s no wonder why it’s the ...

First it was the £10 bottle of champagne. Then the £5 lobster. Now it’s the £25 leg of jamon. Supermarkets are always looking for eye-catching luxury products with which to lure shoppers at Christmas, ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

At Waitrose it sells for £399.99 and in 2010, the leg from the same region would have set back shoppers at Selfridges a whopping £1,800. Weighing between 15 to 17 lbs (7 to 8kg) and cured for 24 ...