Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How)
by Hector Kent
Dry-Curing Pork is a hands-on guide to making classic cured pork products at home. Hector Kent covers salami, pancetta, coppa, prosciutto, and more, offering an accessible introduction to traditional dry-curing and charcuterie for cooks interested in preserving meat and developing homemade specialties.
About This Book
Dry-Curing Pork presents an introduction to preserving pork through traditional dry-curing methods.
The book covers well-known preparations including salami, pancetta, coppa, and prosciutto.
Written by Hector Kent, it is designed for readers interested in making cured pork products themselves.
Part of the Countryman Know How series, this title focuses on hands-on food preservation and charcuterie.
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