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

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

by Paul Thomas

Hardcover

$30.00
Available for Pre-Order. This item will be available on April 7, 2020

Overview

An accessible, expert guide to the age-old craft of preparing meat and fish products by home curing, salting and drying. Shown in clear, step-by-step photographs, the techniques are straightforward to follow: the author describes home charcuterie as an almost magical process, and one to be enjoyed. 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 puddings, dry- and brine-cured bacons, guanciale, pancetta, lamb and mutton bacon, and dry-cured rack of lamb. There is jerky and biltong, and cured gravadlax and rollmops, and smoked foods including salmon, bacon and ham.

Product Details

ISBN-13: 9780754833253
Publisher: Anness Publishing, Ltd.
Publication date: 04/07/2020
Pages: 240
Product dimensions: 10.00(w) x 8.00(h) x 0.00(d)

About the Author

Paul Thomas is a well-known expert in cheese and charcuterie, (an award-winning cheesemaker, he authored Home Made Cheese); a trainer and advisor on hygiene and best practice, he is a consultant for the Guild of Fine Foods, and writes their ‘delihelp’ column.