Salted and Cured

Savoring the Culture, Heritage, and Flavor of America's Preserved Meats

Nonfiction, Food & Drink, Canning & Preserving, Food Writing
Cover of the book Salted and Cured by Jeffrey Roberts, Chelsea Green Publishing
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Jeffrey Roberts ISBN: 9781603586610
Publisher: Chelsea Green Publishing Publication: April 15, 2017
Imprint: Chelsea Green Publishing Language: English
Author: Jeffrey Roberts
ISBN: 9781603586610
Publisher: Chelsea Green Publishing
Publication: April 15, 2017
Imprint: Chelsea Green Publishing
Language: English

From country ham to coppa, bacon to bresaola

Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt—and later the harvest—according to their unique climates and environments, resulting in the astonishing diversity of preserved meats that we celebrate and enjoy today everywhere from corner delis to white-tablecloth restaurants.

In Salted and Cured, author Jeffrey P. Roberts traces the origins of today’s American charcuterie, salumi, and other delights, and connects them to a current renaissance that begins to rival those of artisan cheese and craft beer. In doing so, Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era’s push for bland, industrial food to produce not only delicious but culturally significant cured meats.

By rejecting the industry-led push for “the other white meat” and reinvigorating the breeding and production of heritage hog breeds while finding novel ways to utilize the entire animal—snout to tail—today’s charcutiers and salumieri not only produce everything from country ham to violino di capra but create more sustainable businesses for farmers and chefs.

Weaving together agriculture, animal welfare and health, food safety and science, economics, history, a deep sense of place, and amazing preserved foods, Salted and Cured is a literary feast, a celebration of both innovation and time-honored knowledge, and an expertly guided tour of America’s culinary treasures, both old and new.

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

From country ham to coppa, bacon to bresaola

Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt—and later the harvest—according to their unique climates and environments, resulting in the astonishing diversity of preserved meats that we celebrate and enjoy today everywhere from corner delis to white-tablecloth restaurants.

In Salted and Cured, author Jeffrey P. Roberts traces the origins of today’s American charcuterie, salumi, and other delights, and connects them to a current renaissance that begins to rival those of artisan cheese and craft beer. In doing so, Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era’s push for bland, industrial food to produce not only delicious but culturally significant cured meats.

By rejecting the industry-led push for “the other white meat” and reinvigorating the breeding and production of heritage hog breeds while finding novel ways to utilize the entire animal—snout to tail—today’s charcutiers and salumieri not only produce everything from country ham to violino di capra but create more sustainable businesses for farmers and chefs.

Weaving together agriculture, animal welfare and health, food safety and science, economics, history, a deep sense of place, and amazing preserved foods, Salted and Cured is a literary feast, a celebration of both innovation and time-honored knowledge, and an expertly guided tour of America’s culinary treasures, both old and new.

More books from Chelsea Green Publishing

Cover of the book The Organic Seed Grower by Jeffrey Roberts
Cover of the book The Greened House Effect by Jeffrey Roberts
Cover of the book Human Heart, Cosmic Heart by Jeffrey Roberts
Cover of the book A Handmade Life by Jeffrey Roberts
Cover of the book Paradise Lot by Jeffrey Roberts
Cover of the book Mortgage Free! by Jeffrey Roberts
Cover of the book The LDN Book by Jeffrey Roberts
Cover of the book Master Your Diabetes by Jeffrey Roberts
Cover of the book The Sauna: Revised and Expanded Edition A Complete Guide to the Construction, Use, and Benefits of the Finnish Bath by Jeffrey Roberts
Cover of the book Gods, Wasps and Stranglers by Jeffrey Roberts
Cover of the book Hemp Bound by Jeffrey Roberts
Cover of the book Sustainable Medicine by Jeffrey Roberts
Cover of the book Dazzle Gradually by Jeffrey Roberts
Cover of the book The Social Profit Handbook by Jeffrey Roberts
Cover of the book Limits to Growth by Jeffrey Roberts
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy