10 of 10 people found the following review helpful
5.0 out of 5 stars
manual of a traditional bacon curer, 26 Dec. 2009
Worth it to just read about someone who is passionate about the dying art of meat curing. The book is well laid out, the photographs are mouthwatering and the recipes are clear and comprehensive, even if they are on an industrial scale I'm sure they can be scaled down for the kichen. If like me you are involved in the meat trade, it could be the start of a new career.
Maynard Davies covers a wide range of products a like saveloys faggots, luncheon meat and shows you what they should be made of.
Food that mass production can't or won't produce.