Home Charcuterie: How to Make Your Own Bacon, Sausages, Salami and Other Cured Meats by Paul Thomas

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  • Lomo

    Lomo

    from Home Charcuterie: How to Make Your Own Bacon, Sausages, Salami and Other Cured Meats Home Charcuterie by Paul Thomas

    • Categories: How to...; Spanish
    • Ingredients: pork tenderloin; sweet smoked paprika; fibrous casings
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  • ISBN 10 0754833259
  • ISBN 13 9780754833253
  • Published May 05 2020
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Lorenz Books

Publishers Text

An accessible, expert guide to the age-old craft of preparing meat and fish products by home curing, salting and drying. Shown in clear, step-by-step photographs, the techniques are straightforward to follow: the author describes home charcuterie as an almost magical process, and one to be enjoyed. The air-dried products include hams, lomo, lardo, coppa, bresaola, and salami – Milano, Toscano, Felino, Finnochiona, piccante, venison – as well as chorizo, sobrasada, and kielbasa. There are brine-cured hams, chine, salt beef and pastrami, pressed tongue, confit duck, pates, terrine, haggis, and faggots. There are sausages, of course, including black and white puddings, dry- and brine-cured bacons, guanciale, pancetta, lamb and mutton bacon, and dry-cured rack of lamb. There is jerky and biltong, and cured gravadlax and rollmops, and smoked foods including salmon, bacon and ham.

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