Home Charcuterie : Make your own bacon, sausages, salami and other cured meats Hardback
by Paul Thomas
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.
- Format: Hardback
- Pages: 240 pages, 300 colour photographs
- Publisher: Anness Publishing
- Publication Date: 14/02/2020
- Category: Cooking with meat & game
- ISBN: 9780754833253