Master the art of dry-curing pork with this comprehensive guide! Learn to create delicious Hector salami, pancetta, coppa, prosciutto, and a variety of other cured meats in your own kitchen. Kent H.’s book provides step-by-step instructions and expert tips for achieving professional-quality results. From selecting the right cuts of pork to understanding the curing process, this book will empower you to create flavorful and authentic cured meats at home.

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