Dry Curing Pork Make Your Own Salami Pancetta Coppa

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 countryMake 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 countryMake 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