Home Charcuterie: How to Make Your Own Bacon, Sausages, Salami and Other Cured Meats [Book] - Image 1

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

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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 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.

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