The Art of Charcuterie: A Guide to Curing and Preserving Meats at Home

What you’ll learn safety-first workflows; selecting meat, fat, salt, and curing balance; starter cultures and mold management; equipment and controls for temperature and humidity; the science behind fermentation, pH milestones, and texture development; step-by-step fermentation, inoculation, and monitoring; finishing, mold maintenance, drying, and shelf life; flavor foundations with traditional and regional profiles; a rich recipe lineup including classic salami, pepperoni, saucisson sec, plus chouriço, linguiça, Calabrese, soppressata, finocchiona, and more; troubleshooting guides for off-flavors, texture issues, and fermentation stalls; safety, legal considerations, and meticulous record-keeping.

From safety to savor, the book covers every critical phase with practical guidance, checklists, and real-world examples. You’ll also learn to pair and preserve your creations, building enticing boards and long-term storage plans you can rely on.

Ready to elevate your kitchen craft? Add The Art of Charcuterie to your cart and start crafting unforgettable fermented sausages at home today.