Home Charcuterie
★★★★★
★★★★★
Regular price
€25.99
Regular price
€26.50
Sale
Sale price
€25.99
A01=Paul Thomas
Age Group_Uncategorized
Age Group_Uncategorized
Author_Paul Thomas
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Category1=Non-Fiction
Category=WBTB
Category=WBW
COP=United Kingdom
Delivery_Delivery within 10-20 working days
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eq_isMigrated=2
eq_non-fiction
Language_English
PA=Available
Price_€20 to €50
PS=Active
softlaunch
Product details
- ISBN 9780754833253
- Dimensions: 208 x 255mm
- Publication Date: 16 Mar 2020
- Publisher: Anness Publishing
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
Delivery/Collection within 10-20 working days
Our Delivery Time Frames Explained
2-4 Working Days: Available in-stock
10-20 Working Days: On Backorder
Will Deliver When Available: On Pre-Order or Reprinting
We ship your order once all items have arrived at our warehouse and are processed. Need those 2-4 day shipping items sooner? Just place a separate order for them!
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.
Paul Thomas is a well-known expert in cheese and charcuterie, (an award-winning cheesemaker, he authored Home Made Cheese); a trainer and advisor on hygiene and best practice, he is a consultant for the Guild of Fine Foods, and writes their `delihelp' column.
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