Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) by Michael Ruhlman

Book Title: Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)

Publisher: W. W. Norton & Company

ISBN: 0393240053

Author: Michael Ruhlman

* You need to enable Javascript in order to proceed through the registration flow.

Michael Ruhlman with Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)

  • Salumi: The Craft of Italian Dry Curing
  • Hoosier Hill Farm Prague Powder No.2 (#2) Pink Curing Salt, 1 lb.
  • Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How)
  • Pink Curing Salt #1 (2lb Prague Powder) by Anthony's, Verified Gluten-Free
  • Home Production of Quality Meats and Sausages
  • Hoosier Hill Farm Prague Powder Curing Salt, Pink, 1 Pound
  • Great Sausage Recipes and Meat Curing
  • The Art of Making Fermented Sausages
  • The River Cottage Curing and Smoking Handbook
  • Sausage Making: The Definitive Guide with Recipes