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

by Hector Kent

Paperback, 2014

Status

Call number

Meat -- KEN

Call number

Meat -- KEN

Publication

Countryman Press (2014), Edition: 1, Paperback, 224 pages

Description

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.

Language

Physical description

224 p.; 0.81 inches
Page: 0.1483 seconds