Charcuterie: The Craft of Salting, Smoking, and Curing (book)

"Charcuterie: The Craft of Salting, Smoking, and Curing" is a comprehensive guide to preserving and flavoring meats through traditional methods like salting, smoking, and curing. It covers the history, techniques, and recipes involved in creating a variety of cured meats such as ham, sausages, and smoked products. The book emphasizes craftsmanship, safety, and nuances of flavor development. It serves as an educational resource for enthusiasts and professionals alike, blending practical instructions with cultural insights to deepen appreciation for this artisanal culinary art form.