Saturday, 12 May 2012

The beginning

I have been dabbling in charcuterie for a few months now and have been inspired to blog about my experience, mainly by others doing the the same (see the links on the right).

As a guide in this honourable endevour I have the obligatory "Charcuterie" by Ruhlman and Polcyn. If you're even slightly interested in curing meat, go get it - it's pretty much essential reading as far as charcuterie goes. I've also got "Charcuterie and French Pork Cookery" by Jane Grigson which has a plethora of recipes, as does Maynard Davies' "Manual of a Traditional Bacon Curer", albeit on an industrial scale.

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