Your Cart
Charcuterie: Slow Down, Salt, Dry and Cure
Stock: 0
Preserving and curing at home is easier than you think, and this book explains how. Covering the basics, Tim Hayward takes the home cook from the principles of charcuterie and the importance of salinity, temperature, humidity and time through all the classic techniques of curing and salting, drying and ...
Total excl. delivery $24.99 AUD