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Home Charcuterie by Paul Thomas, Hardcover | Indigo Chapters
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Home Charcuterie by Paul Thomas, Hardcover | Indigo Chapters
From Paul Thomas
Current price: $39.00
![Home Charcuterie by Paul Thomas, Hardcover | Indigo Chapters](https://dynamic.indigoimages.ca/books/9780754833253.jpg?scaleup=true&width=600&quality=85&lang=en)
![Home Charcuterie by Paul Thomas, Hardcover | Indigo Chapters](https://dynamic.indigoimages.ca/books/9780754833253.jpg?scaleup=true&width=600&quality=85&lang=en)
From Paul Thomas
Home Charcuterie by Paul Thomas, Hardcover | Indigo Chapters
Current price: $39.00
Loading Inventory...
Size: 1.13 x 10.38 x 2.55
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An accessible, expert guide to the age-old craft of preparing meat and fish products by home curing, salting and drying. Shown in clear, step-by-step photographs, the techniques are straightforward to follow: the author describes home charcuterie as an almost magical process, and one to be enjoyed. The air-dried products include hams, lomo, lardo, coppa, bresaola, and salami - Milano, Toscano, Felino, Finnochiona, piccante, venison - as well as chorizo, sobrasada, and kielbasa. There are brine-cured hams, chine, salt beef and pastrami, pressed tongue, confit duck, pates, terrine, haggis, and faggots. There are sausages, of course, including black and white puddings, dry- and brine-cured bacons, guanciale, pancetta, lamb and mutton bacon, and dry-cured rack of lamb. There is jerky and biltong, and cured gravadlax and rollmops, and smoked foods including salmon, bacon and ham. | Home Charcuterie by Paul Thomas, Hardcover | Indigo Chapters