Home Charcuterie Thomas Paul
Home Charcuterie Thomas Paul An accessible and expert guide to the age-old craft of preparing meat and fish products by home curing, salting and drying. There are brine-cured hams, chine, salt beef…
Specifikacia Home Charcuterie Thomas Paul
Home Charcuterie Thomas Paul
An accessible and expert guide to the age-old craft of preparing meat and fish products by home curing, salting and drying. There are brine-cured hams, chine, salt beef and pastrami, pressed tongue, confit duck, pates, terrine, haggis, and faggots. 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 is jerky and biltong, and cured gravadlax and rollmops, and smoked foods including salmon, bacon and ham. 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. Shown in clear, step-by-step photographs, the techniques are straightforward to follow: the author ensures safe practise at every stage for quality results, and his love of these