Charcuterie doesn’t forgive mistakes. It teaches with salt, time, and gut. This isn’t a neat recipe book—it’s smoke, patience, and hard-earned craft. You’ll learn to listen to meat. Inside you’ll find: Raw foundations : salt, fat, friendly bacteria, common errors—and how to fix them. - Clear methods : curing, fermenting, cold and hot smoking—step by step, without fluff. - Applied technique : grinding, emulsifying, stuffing, tying, and drying with real tools, not wishful thinking. - Style maps : from chorizo to salami, from sausage to bacon—how to experiment without ruining a batch. - Safety without paranoia : hygiene, curing salts, nitrates, nitrites, and sane limits for home production. If you cook for people who are truly hungry —for flavor, for memory, for the streets—this is your field manual. Secrets of Charcuterie delivers a tough but honest guide: less photo-perfect nonsense, more repeatable results. Open the book. Weigh your salt. Stuff the casing. Don’t flinch. Practice makes the charcutier.