Home Charcuterie

Author(s): 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.


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Product Information

General Fields

  • : 9780754833253
  • : Anness Publishing
  • : Southwater
  • : May 2020
  • : ---length:- '8'width:- '10'units:- Inches
  • : books

Special Fields

  • : Paul Thomas
  • : Hardback
  • : English
  • : WB