MAKE YOUR OWN BACON AND HAM

There is a trend towards artisanal food preparation at home and preserving your own meat in the kitchen is increasingly popular. Based on traditional recipes, this is a practical guide to curing all sorts of meat, from the ever-popular sausage and bacon through to making your own salamis, pâtés and galantines, confits and other salted, smoked and cured meats. It includes the production of modern charcuterie, as well as delicious family favourites such as burgers, faggots, meatballs and sandwich meats of various types including corned beef. Broaden your repertoire to include prosciutto, biltong and dozens of other preserved treats and learn to experiment for yourself. Cure and preserve meats at home that are really tasty, safe to eat and a lot healthier than shop-bought products and you and only you will have control of how salty it will be. Step-by-step instructions, in the index we even spotted Croatian Prsut. With delicious recipes like Pea and Ham Hock Soup and Duck Rillettes. 192 page paperback.