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Home Charcuterie: How to Make Your Own Bacon, Sausages, Salami and Other Cured Meats
By Paul Thomas
Hardcover
$30.00
By Paul Thomas
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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,...
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,...
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