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Dry-Curing Pork: Make Your Own Prosciutto, Salami, Pancetta, Bacon, and More!

by Hector Kent

  • Paperback
    $39.60
ISBN: 9781581572438
ANNOTATION:
How to dry-cure pork delicacies at home.
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  • Paperback
    $39.60
ISBN: 9781581572438
ANNOTATION:
How to dry-cure pork delicacies at home.

Annotation

How to dry-cure pork delicacies at home.

Publisher Description

Dry-cured pork's flavours are a taste of the landscape and climate. The ultimate slow food, it has served as a crucial food source for many cultures. It doesn't need to be complicated to make. Science teacher Hector Kent has written the book he wished he'd had when he made his first prosciutto: one that brings together the critical components of curing in the simplest form possible, with illustrations to assure the reader of safe and delicious results.

Author Biography

Hector Kent has taught kayaking, rock climbing, and most recently, math and biology to high school students. He first began experimenting with dry-cured meats after butchering a pig in Mosier, Oregon several years ago, and has been obsessing about the details and nuances ever since. After using a modified refrigerator for a climate controlled curing space, he recently upgraded to a custom build room in the basement with fully automated ventilation, temperature, and humidity controls. It is currently filled with delicious dry-cured pork. He lives with his family in Woodstock, Vermont.

Product Details

Author
Hector Kent
Short Title
DRY-CURING PORK
Pages
224
Publisher
Countryman Press
Language
English
ISBN-10
1581572433
ISBN-13
9781581572438
Media
Book
Format
Paperback
Illustrations
Yes
Year
2014
Audience
General/Trade
Country of Publication
United States
Series
Countryman Know How
Subtitle
Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More
Publication Date
2014-11-03

Product Reviews

16 Sep, 2017
Very Happy has got a lot of interesting information and I am looking forward to trying my hand at a few recipes.
By Barry