Charcuterie: The Craft of Salting, Smoking, and Curing

This is my go to book on this subject. I have others that I use for specific things but this baby is the one that has , well almost, it all. If you wanna make Charcuterie.. you need this book!

Was für ein Buch! Ich habe mehrere Rezepte probiert. Allein der selbstgemachte Bacon war es schon Wert das Buch zu kaufen. Kein Vergleich mit dem traurigen Supermarktprodukt das mit Pöckellake vollgesaugt ist und in der Pfanne Wasser schwitzt und nie knusprig wird. Der gesalzene Lachs ist auch nicht von schlechten Eltern. Die Pastetenrezepte sind ebenfalls gut, die Anleitungen sehr klar geschrieben, auch mit viel "warum?" dahinter. Wer die englische Sprache nicht scheut wird sehr erfreut über das Buch sein.

Veio em ótimas condições, conteúdo do livro incrível, muito simples e de fácil entendimento…

A complete and extensive ressource for the home-charcutier. All the key technique are really explained for the home production, without expensive appliance or professionnal equipment. A must!

Wonderful guide to what can be done to meat to turn it into the perfect snack food. Started off making sausages, moved on to pates, am currently working on cured and air dried meats. I will wait for warmer and drier weather to work on the smoked sections. So far everything I have produced had been eagerly consumed. I was surprised at how simple it became after purchasing basic supplies and following the instructions. Next purchase should be 'Viticulture' then I will be complete.