Salumi :The Craft of Italian Dry Curing By Michael Ruhlman and Brian Polcyn Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit
A Charcuterie Diary By (author) Peter J BoothIt is a technique for meat preservation, the origins of which are lost in time. If people wearing leather sandals without electricity can do it, then so can you. I am a lawyer, not a chef and I can do it.
In the Charcuterie:The Fatted Calf’s Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods. By (author) Taylor Boetticher and Toponia MillerA definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions
Home Production of Quality Meats and Sausages By Stanley Marianskiand Adam Marianski Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist.