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Home Charcuterie: Make your own bacon, sausages, salami and other cured meats

Paul Thomas

Price

€ 21.99

Ordered from remote warehouse

Expected delivery Nov 21 - 28

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This clear and expert guide shows how to safely cure, smoke and hang your own pork and other meat and fish products, with 300 photographs.

240 pages, 300 colour photographs

Media	Books Hardcover Book (Book with hard spine and cover)
Released	March 16, 2020
ISBN13	9780754833253
Publishers	Anness Publishing
Pages	240
Dimensions	262 × 216 × 30 mm · 1.25 kg

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