Dry-Curing Pork (häftad)
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Format
Häftad (Paperback / softback)
Språk
Engelska
Antal sidor
224
Utgivningsdatum
2014-12-09
Förlag
Countryman Press Inc.
Illustrationer
Colour photographs throughout
Dimensioner
202 x 206 x 16 mm
Vikt
422 g
Antal komponenter
1
ISBN
9781581572438

Dry-Curing Pork

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

av Hector Kent
Häftad,  Engelska, 2014-12-09
188
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Dry-cured porks flavours are a taste of the landscape and climate. The ultimate slow food, it has served as a crucial food source for many cultures. It doesnt need to be complicated to make. Science teacher Hector Kent has written the book he wished hed had when he made his first prosciutto: one that brings together the critical components of curing in the simplest form possible, with illustrations to assure the reader of safe and delicious results.
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Övrig information

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.

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