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  • Robinson
  • Robinson

Make your own bacon and ham and other salted, smoked and cured meats

Paul Peacock

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Prose: non-fiction, Cooking, Cooking with meat & game

A competitively priced and authentic guide to preserving meat at home.

There is a trend towards artisanal food preparation at home and preserving your own meat in the kitchen is increasingly popular. This book is based on traditional recipes and is a practical guide to curing all sorts of meat, from the ever-popular sausage and bacon through to making your own salamis, pates and galantines.

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