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

by Paul Thomas

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...

• Format: Hardcover
• Language: English
• ISBN: 0754833259
• ISBN13: 9780754833253
• Release Date: May 2020
• Publisher: Lorenz Books
• Length: 240 Pages
• Weight: 2.80 lbs.
• Dimensions: 1.2" x 8.5" x 10.3"