HOME CHARCUTERIE How to Make Your Own Bacon, Sausages, Salami and Other Cured Meats An accessible and expert guide to the age-old craft of preparing meat and fish products by home curing, salting and drying. The air-dried products include hams, lomo, lardo, coppa, bresaola, and salami – Milano, Toscano, Felino, Finnochiona, piccante, venison – as well as chorizo, sobrasada, and kielbasa. There are brine-cured hams, chine, salt beef and pastrami, pressed tongue, confit duck, pates, terrine, haggis, and faggots. There are sausages, of course, including black and white puddings, dry- and brine-cured bacons, guanciale, pancetta, lamb and mutton bacon, and dry-cured rack of lamb. There is jerky and biltong, and cured gravadlax and rollmops, and smoked foods including salmon, bacon and ham. Shown in clear, step-by-step photographs, the techniques are straightforward to follow: the author ensures safe practise at every stage for quality results, and his love of these traditional products shines through, describing home charcuterie as an almost magical process, and one to be enjoyed. Ready to take the cure? Get back to food basics and learn how to cure and preserve your own meat with Home Charcuterie, which showcases the age-old craft of preparing meat and fish products by home curing, salting and drying. The air-dried products include hams and salami as well as chorizo, sobrasada, and kielbasa. There are brine-cured hams, chine, salt beef and pastrami, pates, terrine and haggis. The book also includes sausages, black and white puddings, pancetta and dry-cured rack of lamb. You can try your hands at jerky and biltong, while the smoked foods include salmon, bacon and ham. Paul's research into charcuterie began when he started to make his own cured meats while working as a cheesemaker on a farm. -- Marion McMullen ― Evening News (syndicated regional newspapers) British cheesemaker Thomas (Home-Made Cheese) delivers a thorough and easy-to-follow manual of deli delights with a nose-to-tail sensibility. A chapter covering charcuterie basics explores the various types of casings—be they beef, hog, sheep, or cellulose—discusses mincers and grinders, and advises on proper food hygiene to avoid harmful bacteria and parasitic worms. Thomas offers recipes for eight different types of salami, including a spicy salami piccante with chili flakes and garlic added to a mix of ground pork that, once stuffed, takes less than two weeks to mature. A chapter of pâtés finds the author reveling in the joys of haggis (though the lamb lungs included in the traditional Scottish recipe are prohibited in the U.S.). More accessible projects include pastrami and the British equivalent of corned beef, known as salt beef. Bringing home the bacon means choosing between dry-cured and brined varieties, while savory pudding fans can make a black pudding with fresh pig's blood, or a tamer white pudding that forgoes the hemoglobin. All recipes come with precise, step-by-step instructions paired with color photos to ensure clarity. Established techniques and hearty ingredients lead to delicious results in this restorative guidebook. ― Publishers Weekly So many more people are becoming interested in home food preparation. It could be making bread, baking cakes or growing veggies. Home Charcuterie: Make your own bacon, sausages, salami and other cured meats has been published in timely fashion to give advice on the art and science of meat and fish curing and preserving.This substantial tome offers clear, step-by-step photographs to introduce the novice to techniques and ingredients needed to make some favourite deli treats. The air-dried goodies include traditional hams, lomo, lardo, coppa, bresaola and salami, as well as chorizo and Polish kielbasa. There are some British speciality meats such as pressed tongue (do try this), haggis, and faggots. It's good to see this style of food revival, taking advantage of those overlooked cuts. There are bangers, too, and those recipes might be a starting point for those new to these processes. The sausages include the ever-popular Cumberland and Toulouse, as well as black and white puddings.Home Charcuterie doesn't forget fish-lovers. There are recipes for cured gravadlax and rollmops, and smoked salmon. Yes, one can buy them at good fishmongers, but there is nothing better than boasting ‘of course I made it'. Invite the in-laws.This is a beautiful gift-quality book and perfect for these days when we long for as much self-sufficiency as possible. One might not go to the extent of buying a pig but Home Charcuterie: Make your own bacon, sausages, salami and other cured meats teaches one what to do with your butcher's bounty. Great value for money, too! -- Chrissie Walker ― Mostly Food & Travel blog Forgive me if you've heard this endlessly but since lockdown Making your Own – whether Charcuterie, Bread, Pickles or even Cheese – has become All the Rage. Whether this trend continues when we're f