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Charcuterie: The Craft of Salting, Smoking and Curing

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Charcuterie: The Craft of Salting, Smoking and Curing is a 2005 book by Michael Ruhlman and Brian Polcyn about using the process of charcuterie to cure various meats, including bacon, pastrami, and sausage. The book received extremely positive reviews from numerous food critics and newspapers, causing national attention to be brought to the method of charcuterie. Because of the high amount of interest, copies of the book sold out for a period of a few months at Amazon and Barnes & Noble.
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original title: "Charcuterie: The Craft of Salting, Smoking and Curing"
date of publication: 2005
genre: non-fiction
main subject: charcuterie
follows: Bouchon

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