Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More

Nonfiction, Food & Drink, Canning & Preserving
Cover of the book Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More by Hector Kent, Countryman Press
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Author: Hector Kent ISBN: 9781581576528
Publisher: Countryman Press Publication: November 3, 2014
Imprint: Countryman Press Language: English
Author: Hector Kent
ISBN: 9781581576528
Publisher: Countryman Press
Publication: November 3, 2014
Imprint: Countryman Press
Language: English

Make your own dry-cured pork delicacies at home with the know-how you’ll learn from this book.

Over the centuries, dry-cured pork has evolved as a food of the changing seasons. Its flavors are truly a taste of the landscape and climate, and they have served as a crucial, long-lasting food source for many cultures. Dry-cured pork is the ultimate slow food. It doesn’t need to be complicated but it’s important to have clear, step-by-step instructions. That’s where Hector Kent comes in. Kent, a science teacher by trade, 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 photographs and illustrations to assure the reader of safe and delicious results. In addition to basic recipes, Kent offers readers interviews, advice, and recipes from several trend-setting dry-curing operations across the country.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Make your own dry-cured pork delicacies at home with the know-how you’ll learn from this book.

Over the centuries, dry-cured pork has evolved as a food of the changing seasons. Its flavors are truly a taste of the landscape and climate, and they have served as a crucial, long-lasting food source for many cultures. Dry-cured pork is the ultimate slow food. It doesn’t need to be complicated but it’s important to have clear, step-by-step instructions. That’s where Hector Kent comes in. Kent, a science teacher by trade, 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 photographs and illustrations to assure the reader of safe and delicious results. In addition to basic recipes, Kent offers readers interviews, advice, and recipes from several trend-setting dry-curing operations across the country.

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