(Read now) Salted and Cured: Savoring the Culture, Heritage, and Flavor of America's Preserved Meats
• Jeffrey Roberts •
| #232127 in Books | Jeffrey Roberts | 2017-04-11 | Original language:English | 9.20 x.90 x6.40l, | File Name: 1603586601 | 288 pages | Salted and Cured Savoring the Culture Heritage and Flavor of America s Preserved Meats
From country ham to coppa, bacon to bresaola
Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt―and later the harvest―according to their unique climates and ...
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