Home charcuterie: make your own bacon, sausages, salami and other cured meats
Auteur :
Thomas, Paul
Éditeur :
Anness Publishing
ISBN :
9780754833253
Date de publication :
16 mars 2020
Dimensions :
25,5 x 20,8 cm
Langue :
Anglais
Pays d'origine :
Grande Bretagne
This clear and expert guide shows how to safely cure, smoke and hang your own pork and other meat and fish products, with 300 photographs.