Charcuterie: The Craft of Salting, Smoking and CuringBy Michael Ruhlman & Brian Polcyn Hardcover Pages: 320 ISBN: 9780393240054 An essential update of the perennial bestseller. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pts, and confits. Charcuterie: Revised

and salmon

By Will Fleischman

In this book

Ascorbic Acid 500g

Whether you’re grilling

Choose between various different sizes of whisker-free hog casing

Sharpening enables you to use your knives for longer

Hygienic and dishwasher safe

Fennel Whole 500g

Big Game: Techniques and strategies for butchering and cooking all big game

Artisan created Cast Iron made right here in Edmonton

Pork and Beef Sausage Seasoning & Binder 900g