In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods by Taylor Boetticher

Book Title: In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods

Publisher: Ten Speed Press

ISBN: 1607743434

Author: Taylor Boetticher

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Taylor Boetticher with In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods

  • Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
  • Salumi: The Craft of Italian Dry Curing
  • The River Cottage Curing and Smoking Handbook
  • Sausage Making: The Definitive Guide with Recipes
  • Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How)
  • Olympia Provisions: Cured Meats and Tales from an American Charcuterie
  • Home Production of Quality Meats and Sausages
  • Hoosier Hill Farm Prague Powder No.2 (#2) Pink Curing Salt, 1 lb.
  • Charcutería: The Soul of Spain
  • Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork