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Dry-Curing Pork Make Your Own Salami, Pancetta, Coppa, Prosciutto, And More

Dry-Curing Pork Make Your Own Salami, Pancetta, Coppa, Prosciutto, And More

Martin Kent

ISBN: 978-1-581-57243-8

*Norton agency titles

352 pages

Select type: Paperback

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Description

Dry-cured pork's flavours are a taste of the landscape and climate. The ultimate slow food, it has served as a crucial food source for many cultures. It doesn't need to be complicated to make. Science teacher Hector Kent has written the book he wished he'd had when he made his first prosciutto: one that brings together the critical components of curing in the simplest form possible, with illustrations to assure the reader of safe and delicious results.