In About charcuterie you will discover everything about making your own meat products, ranging from Italian hams, dry sausages, coppa and pancetta to famous French pâtés and terrines, as well as Dutch butcher classics such as gammon and smoked meat. The book provides detailed step-by-step photos and comprehensive instructions, explaining all techniques in a clear and understandable way.

 

It also includes error analysis to help you avoid and resolve common problems. With About charcuterie in hand, you can now make your own meats at butcher's level, mastering the art and craftsmanship of traditional charcuterie. Whether you are a novice hobby chef or an experienced culinary enthusiast, this book offers you the knowledge and skills to create the most delicious meats yourself.