The bacon revival has been obvious. But other salted and cured meats have also found their ways back onto charcuterie boards and dinner tables. Things like prosciutto, pancetta, sausages and salumi.
Salted and cured meats have a long history and interesting culture surrounding them.
That led author Jeff Roberts to write about them in his new book, Salted & Cured: Savoring the Culture, Heritage, and Flavor of America's Preserved Meats. He shares what he learned in researching the book.
Also in the program, a caution about hiking in spring. Kristin McLane of the Green Mountain Club tells us a few ways for hikers to protect the trails during mud season.
Plus, we get serenaded by a choir of spring peepers.
Broadcast live on Tuesday, April 18, 2017 at noon; rebroadcast at 7 p.m.
