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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.
| ISBN-13 | 9780754833253 |
|---|---|
| ISBN-10 | 0754833259 |
| Weight | 2.50 Pounds |
| Dimensions | 8.63 x 1.13 x 10.38 In |
| List Price | $30.00 |
| Format | Hardcover |
|---|---|
| Pages | 240 pages |
| Publisher | Lorenz Books |
| Published On | 2020-05-05 |
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