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

Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How) Author Hector Kent
ISBN-10 1581572433
ISBN-13 9781581572438
Year 2014-11-03
Pages 224
Language English
Publisher Countryman Press
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Make your own dry cured pork delicacies at home with the know how youll learn from this book Over the centuries dry cured pork has evolved as a food of the changing seasons Its flavors are truly a taste of the landscape and climate and they have served as a crucial long lasting food source for many cultures Dry cured pork is the ultimate slow food It doesnt need to be complicated but its important to have clear step by step instructions Thats where Hector Kent comes in Kent a science teacher by trade has written the book he wished hed had when he made his first prosciutto One that 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

Other Version:

Dry Curing Pork

Dry Curing Pork Author Hector Kent
ISBN-10 1581572433
Release 2014-11-03
Pages 224

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