Dry-Curing Pork (Παρασκευή αλλαντικών - έκδοση στα αγγλικά)

Dry-Curing Pork
Make your own Bacon, Ham, Prosciutto, Salami, and More

Author: Hector Kent
ISBN: 978158157243
Pages: 224
Format: 20 Χ 20
Binding: Paperback
Pub. Year: 2014

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.