Dimensions
225 x 210 x 14mm
The craft of curing meats has been handed down through generations by Italian artisan producers who follow these same careful techniques even today. This book explores the art of preparing homemade salumi - the generic term that encompasses the range of Italian-made cured meats - and offers more than 40 recipes for antipasti, primi, and secondi. 'Prosciutto, Pancetta, Salame' offers a new appreciation for the integrity and dedication that goes into every slice.
