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.
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