Home Charcuterie How To Make Your Own Bacon, Sausages, Salami And Other Cured Meats

Author: Paul Thomas
Homepage 9780754833253

Stock information

General Fields

  • : $59.95(AUD)
  • : 9780754833253
  • : John Reed Book Distribution (miscellaneous titles supplied by this company)
  • : John Reed Book Distribution (miscellaneous titles
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  • : December 2019
  • : --- length: - '8' width: - '10' units: - Inches
  • : 59.95
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  • : books

Special Fields

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  • :
  • : Paul Thomas
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  • : Hardback
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  • : English
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  • :
  • : 240
  • : WB
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Barcode 9780754833253
9780754833253

Description

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.