Home Charcuterie: Make your own bacon, sausages, salami and other cured meats - Paul Thomas - Books - Anness Publishing - 9780754833253 - March 16, 2020
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Paul Thomas
Home Charcuterie: Make your own bacon, sausages, salami and other cured meats

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This clear and expert guide shows how to safely cure, smoke and hang your own pork and other meat and fish products, with 300 photographs.

240 pages, 300 colour photographs

Media Books     Hardcover Book   (Book with hard spine and cover)
Released March 16, 2020
ISBN13 9780754833253
Publishers Anness Publishing
Pages 240
Dimensions 262 × 216 × 30 mm   ·   1.25 kg

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