In The Art of Making Fermented Sausages readers are provided with detailed information about how to: Control meat acidity and removal of moisture; Choose proper

From country ham to coppa, bacon to bresaola Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overl

The most comprehensive book available on sausage making and meat curing.

"The Art of Charcuterie: Curing and Preserving Meats" is a comprehensive guide to the age-old culinary art of charcuterie. From traditional methods to modern te

A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, br