Dry-Curing Pork

Name: Dry-Curing Pork
Brand: Unknown
SKU: 9781581572438
Price: 37.99 NZD
Availability: OutOfStock

Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More

By Hector Kent

Series: Countryman Know How

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Summary

Dry-Curing Pork by Hector Kent is a comprehensive guide to the art and science of preserving pork through traditional dry-curing methods. The book covers detailed techniques for crafting various cured pork products, emphasising flavour development and texture. With practical advice for home cooks and enthusiasts alike, it delves into the historical roots and modern applications of pork curing.
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Format: Paperback / softback

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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

If you're passionate about charcuterie or interested in mastering the art of transforming pork into delicious cured delicacies, this book is perfect for you. It offers detailed instructions and expert insights into the traditional techniques of dry-curing, making it a compelling choice for home cooks and kitchen adventurers alike.

Dry-Curing Pork

How to dry-cure pork delicacies at home.

Description

Dry-Curing Pork offers a taste of the landscape and climate through its flavours of dry-cured pork. As the ultimate slow food, it has been a crucial food source for many cultures throughout history. Despite its rich and complex flavours, it doesn't need to be complicated to make.

Science teacher Hector Kent has written the perfect guide that he wished he'd had during his initial attempts at making prosciutto. The book presents the critical components of curing in the simplest form possible, ensuring safe and delicious results for readers, thanks to its detailed illustrations.

Series: Countryman Know How

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Book Details

INFORMATION

ISBN: 9781581572438

Publisher: WW Norton & Co

Format: Paperback / softback

Date Published: 09 December 2014

Country: United States

Imprint: Countryman Press Inc.

Audience: General / adult

DIMENSIONS

Spine width: 15.0mm

Width: 203.0mm

Height: 203.0mm

Weight: 418g

Pages: 224

Collections

Cook Books & Recipes Cooking & Food Hector Kent Non-Fiction Series: Countryman Know How

About the Author

Hector Kent has taught kayaking, rock climbing, and most recently, math and biology to high school students. He first began experimenting with dry-cured meats after butchering a pig in Mosier, Oregon several years ago, and has been obsessing about the details and nuances ever since. After using a modified refrigerator for a climate controlled curing space, he recently upgraded to a custom build room in the basement with fully automated ventilation, temperature, and humidity controls. It is currently filled with delicious dry-cured pork. He lives with his family in Woodstock, Vermont.