Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More

Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More

$19.95

A high school biology teacher by trade, Hector Kent’s tell-all guide walks the reader through the dry-curing process to achieve the perfect prosciutto or salami.

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