Dry-Curing Pork Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More - Countryman Know How

Dry-cured pork's flavours are a taste of the landscape and climate. The ultimate slow food, it has served as a crucial food source for many cultures. It doesn't need to be complicated to make. Science teacher Hector Kent has written the book he wished he'd had when he made his first prosciutto: one that brings together the critical components of curing in the simplest form possible, with illustrations to assure the reader of safe and delicious results.

ISBN:	9781581572438
Publisher:	Countryman Press
Imprint:	The Countryman Press
Published date:	03 Nov 2014
DEWEY:	641.4924
DEWEY edition:	23
Language:	English
Number of pages:	183
Weight:	426g
Height:	203mm
Width:	203mm
Spine width:	15mm

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