Charcuterie: The Craft Of Salting, Smoking And Curing South African this book is best suited

this book is best suited for cured meat enthusiasts

Sara Grazia

it also has a great sausage chapter covering the history of sausage making

Black & Green

Charcuterie: The Craft Of Salting, Smoking And Curing South African this book is best suitedMichael Ruhlman & Brian Polcyn Charcuterie is often considered the art of turning cured, smoked and preserved meats into food items full of texture and taste. In Charcuterie, Michael Ruhlman and Brian Polcyn combine to demystify traditional charcuterie by providing readers with all the essential recipes, techniques and history so youre able to master the art of charcuterie in your own home. With over one hundred recipes including their famous Da Bomb