Book
Dry-curing pork: make your own salami, pancetta, coppa, prosciutto, and more
Description
The author brings together the critical components of curing in the simplest form possible, with photographs and illustrations to assure the reader of safe and delicious results. In addition to basic recipes, Kent offers readers interviews, advice, and recipes from several trend-setting dry-curing operations across the country
Table Of Contents
- The art of dry-cured meat
- Teaching recipes
- Whole-muscle dry-curing
- Salami
- Mediterranean dry-cured hams
- Enjoying your dry-cured meat
Subject
Preservation / Pork / Meat
Details
Published
Woodstock, VT : Countryman Press, 2014
Language
English
Material
183 p.
ISBN
9781581572438
Location
TCDC Commons Seacon - Closed Stack
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