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Taylor Boetticher & Toponia Miller
In Whole Beast Butchery
Lamb begins with a brief introduction on the equipment required and how to source the best ingredients
With a focus on eliminating the use of curing salts and artificial ingredients this book is packed with great photography and step-by-step tutorials
Size 22: 80mm
Rumps to Rafters South African Taylor Boetticher & Toponia MillerSara Grazia The sausage queen returns in Rumps to Rafters offering another simple series title to guide you through the process of curing whole muscle meats. Using traditional Italian techniques complimented by excellent photography, Grazia offers step by step instructions so you can safely produce your own prosciutto, Calbrian Nduja and Culatello, to name a few, at home. A great resource for any budding curing enthusiast.
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