Home Charcuterie: How to Make Your Own Bacon, Sausages, Salami and Other Cured Meats

An accessible and expert guide to the age-old craft of preparing meat and fish products by home curing, salting and drying.

The air-dried products include hams, lomo, lardo, coppa, bresaola, and salami – Milano, Toscano, Felino, Finnochiona, piccante, venison – as well as chorizo, sobrasada, and kielbasa. There are brine-cured hams, chine, salt beef and pastrami, pressed tongue, confit duck, pates, terrine, haggis, and faggots. There are sausages, of course, including black and white pudding...