2 of 2 people found the following review helpful
Ideal for the master butcher,
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This review is from: Manual of a Traditional Bacon Curer (Hardcover)
I really enjoyed aspects of the book, but it really is set up for the professional producer and as I am only looking at processing one pig at a time and perhaps twice a year I don't know that it is going to be of great use. The problem is in the amounts of salt and equipment etc. advised by Mr Davies. I am sure anyone who is looking to develop a business in bacon curing then this would be ideal reading. I must say that having read the book it left me wanting to meet the author.