30 DAYS OPEN PURCHASEJon Randow has written the handbook for anyone who wants to make charcuterie the artisanal way, from fresh sausages and sandwich toppings all the way to air-dried hams. The book walks through how to choose meat and then refine it through salting, lacto-fermentation, curing, cold and hot smoking, and air-drying. Around 130 recipes, with an emphasis on Swedish and European charcuterie tradition, plus a range of iconic German, Italian and Spanish sausages. It's a subject that demands precision, and the book delivers exactly that without ever becoming unreadable.
Format: Hardcover
Number of pages: 349
Language: Swedish
First published: 2023
