Dry-Curing Pork
Dry-Curing Pork
Dry-cured pork's flavours are a taste of the landscape and climate. The ultimate slow food, it has served as a crucial food source for many cultures. It doesn't need to be complicated to make. Science teacher Hector Kent has written the book he wished he'd had when he made his first prosciutto: one that brings together the critical components of curing in the simplest form possible, with illustrations to assure the reader of safe and delicious results.
PRP: 126.77 Lei
Acesta este Pretul Recomandat de Producator. Pretul de vanzare al produsului este afisat mai jos.
101.42Lei
101.42Lei
126.77 LeiPrimesti 101 puncte
Indisponibil
Descrierea produsului
Dry-cured pork's flavours are a taste of the landscape and climate. The ultimate slow food, it has served as a crucial food source for many cultures. It doesn't need to be complicated to make. Science teacher Hector Kent has written the book he wished he'd had when he made his first prosciutto: one that brings together the critical components of curing in the simplest form possible, with illustrations to assure the reader of safe and delicious results.
Detaliile produsului
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