[PDF.59jb] Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How)

Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How)

[PDF.tq95] Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How)

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 | #69744 in Books |  Countryman Press |  2014-11-03 | Original language:English | PDF # 1 |  8.00 x.70 x8.10l,.0 | File type: PDF | 224 pages

 | Countryman Press

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||7 of 7 people found the following review helpful.| Awesome book for beginners|By BooBoo|This book written by a math and science teacher is easy to read and very informative. He gives you the steps and information to enable you to have success in making your product and also informs you about what you Shouldn't do. There was a person who gave this book one star because this book gave you formulas in percentages!...lol. I'm so|About the Author|Hector Kent has taught kayaking, rock climbing, and most recently, math and biology to high school students. He first began experimenting with dry-cured meats after butchering a pig in Mosier, Oregon several years ago, and has been obsessing abo

Make your own dry-cured pork delicacies at home with the know-how you’ll learn from this book.

Over the centuries, dry-cured pork has evolved as a food of the changing seasons. Its flavors are truly a taste of the landscape and climate, and they have served as a crucial, long-lasting food source for many cultures. Dry-cured pork is the ultimate slow food. It doesn’t need to be complicated but it’s important to have clear, step-by...

You can specify the type of files you want, for your gadget.Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How)   |  Hector Kent. I was recommended this book by a dear friend of mine.

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