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

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

Paul Thomas

240 pages • missing pub info (editions)

nonfiction food and drink
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Description

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, picca...

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