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BOOKS > Dry-Curing Pork

Dry-Curing Pork
Cooking Library > Techniques > Smoking • Grilling
Dry-Curing Pork
저자/역자Hector Kent
언어영어
출판사The Countryman Press
연도2014
Cooking Library 2F
서가위치

목차

INTRODUCTION

THE ART OF DRY-CURED MEAT

TEACHING RECIPES

Coppiette

Pancetta

Bacon

Dry-Cured Tenderloin

Jambons de Camont

Carnitas

WHOLE-MUSCLE DRY-CURING

The Basic Dry-Cured Loin (Lonzino)

Dry-Cured Loin with Juniper and Garlic

The Basic Guanciale

Speck

The Basic Coppa

Smoked Spicy Coppa

Fiocco

Culatello

Lardo

SALAMI

Farmhouse Salami

Fennel Salami

Genoa Salami

Spicy Red Pepper (Sopressata-Inspired)

'Nduja-Inspired Salami

MEDITERRANEAN DRY-CURED HAMS

Mediterranean-Style Dry-Cured Ham

Prosciutto di Parma

Spanish Jamon Variation

ENJOYING YOUR DRY-CURED MEAT

Vermout Farm Salad

Wrapped Figs with Goat Cheese

Broad Brook Scones

Roasted Brussels Sprouts with Pancetta

Speck and Caramelized Onion Pizza

Pasta Carbonara

APPENDIX

Glossary

Resources

References

ACKNOWLEDGMENTS

References

INDEX

References

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