Make your own bacon and ham and other salted, smoked and cured meats (9781845285920)



There is a trend towards artisanal food preparation at home and preserving your own meat in the kitchen is increasingly popular. This book is based on traditional recipes and is a practical guide to curing all sorts of meat, from the ever-popular sausage and bacon through to making your own salamis, pates and galantines.


Product details

  • Paperback | 208 pages
  • 126 x 196 x 20mm | 140g
  • Robinson
  • London, United Kingdom
  • English
  • UK ed.
  • line-drawing illustrations of cuts of meat and how to prepare
  • 1845285921
  • 9781845285920
  • 246,855


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