Make your own bacon and ham and other salted, smoked and cured meats
Trade Paperback
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.
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- ISBN: 9781845285920
- Author: Paul Peacock
- Pub date: 13.12.16
- RRP: $30.99
- Format: Paperback / softback
Author
Paul Peacock
Paul Peacock has written books on making your own cheese and sausages as well as a wide range of other titles on cookery and vegetable gardening. An occasional panelist for BBC Radio's Gardener's Question Time, he also writes a regular gardening column for The Daily Mirror as 'Mr. Digwell' and has contributed to countless gardening and cookery magazines.
Other books by the author
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