Home Charcuterie: Make your own bacon, sausages, salami and other cured meats
So many more people are becoming interested in home food preparation. It could be making bread, baking cakes or growing veggies. Home Charcuterie: Make your own bacon, sausages, salami and other cured meats has been published in timely fashion to give advice on the art and science of meat and fish curing and preserving.
This substantial tome offers clear, step-by-step photographs to introduce the novice to techniques and ingredients needed to make some favourite deli treats. The air-dried goodies include traditional hams, lomo, lardo, coppa, bresaola and salami, as well as chorizo and Polish kielbasa. There are some British speciality meats such as pressed tongue (do try this), haggis, and faggots. It’s good to see this style of food revival, taking advantage of those overlooked cuts. There are bangers, too, and those recipes might be a starting point for those new to these processes. The sausages include the ever-popular Cumberland and Toulouse, as well as black and white puddings.
Cured gravadlax and rollmops
Home Charcuterie doesn’t forget fish-lovers. There are recipes for cured gravadlax and rollmops, and smoked salmon. Yes, one can buy them at good fishmongers, but there is nothing better than boasting ‘of course I made it’. Invite the in-laws.
This is a beautiful gift-quality book and perfect for these days when we long for as much self-sufficiency as possible. One might not go to the extent of buying a pig but Home Charcuterie: Make your own bacon, sausages, salami and other cured meats teaches one what to do with your butcher’s bounty. Great value for money, too!
Home Charcuterie: Make your own bacon, sausages, salami and other cured meats
Author: Paul Thomas
Published by: Lorenz Books
Price: £20.00
ISBN-13: 978-0754833253