Make Your Own Bacon and Ham and Other Salted, Smoked and Cured Meats by Paul Peacock

There is a trend towards artisanal food preparation at home and preserving your own meat in the kitchen is increasingly popular. This book is based on traditional recipes and is a practical guide to curing all sorts of meat, from the ever-popular sausage and bacon through to making your own salamis, pates and galantines.

ISBN: 9781845285920