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IN STOCK MID-AUGUST
It’s all about honouring the animal
Chris Carter & James Peisker
In Whole Beast Butchery
how to grind
Charcuterie: The Craft Of Salting, Smoking And Curing South African IN STOCK MID-AUGUSTMichael Ruhlman & Brian Polcyn Charcuterie is often considered the art of turning cured, smoked and preserved meats into food items full of texture and taste. In Charcuterie, Michael Ruhlman and Brian Polcyn combine to demystify traditional charcuterie by providing readers with all the essential recipes, techniques and history so youre able to master the art of charcuterie in your own home. With over one hundred recipes including their famous Da Bomb