Dry-Curing Pork by Hector Kent


ISBN
9781581572438
Published
Binding
Paperback
Pages
224
Dimensions
206 x 203 x 18mm

Provides instruction on making dry-cured pork delicacies, including salamis, Mediterranean hams, and whole-muscle cuts, and includes discussions of nitrates, cold-smoking, microorganisms, and equipment.
37.99


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