Salted and Cured

Salted and Cured

From country ham to coppa, bacon to bresaola

Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt—and later the harvest—according to their unique climates and environments, resulting… (more)

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Book Details  


Publisher: Chelsea Green Publishing (April 15, 2017)

Page count: 288 pages

Language: English


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