Home CharcuterieMake your own bacon, sausages, salami and other cured meats\nAuthor(s): Paul Thomas\nFormat: Hardback\nPublisher: Anness Publishing, United Kingdom\nImprint: Lorenz Books\nISBN-13: 9780754833253, 978-0754833253\nSynopsis\nAn accessible, expert guide to the age-old craft of preparing meat and fish products by home curing, salting and drying. Shown in clear, step-by-step photographs, the techniques are straightforward to follow: the author describes home charcuterie as an almost magical process, and one to be enjoyed. The air-dried products include hams, lomo, lardo, coppa, bresaola, and salami - Milano, Toscano, Felino, Finnochiona, piccante, venison - as well as chorizo, sobrasada, and kielbasa. There are brine-cured hams, chine, salt beef and pastrami, pressed tongue, confit duck, pates, terrine, haggis, and faggots. There are sausages, of course, including black and white puddings, dry- and brine-cured bacons, guanciale, pancetta, lamb and mutton bacon, and dry-cure.