With Over Charcuterie in hand, you will be able make your own charcuterie like a professional butcher. Book is in Dutch.
Over Charcuterie (Dutch, 2019)
In this book you will learn everything there is to know about making your own meat products : from Italian hams, coppa and pancetta, to famous French pâtés and terrines. All techniques are clearly explained with the help of clear step-by-step photos and detailed instructions. With this book in hand, you will be able make your own charcuterie like a professional butcher.
Buying cooking books?
Order your cooking books at startercultures.eu, the European webshop for all your fermentation needs’. By Meneer Wateetons, renowned Dutch fermentation expert and author. Order on weekdays before 3 pm and we’ll ship the same day. Questions? Ask them in our chat, we’re here to help!
Online English spoken ‘how to make your own dry cured charcuterie’ workshop
Learn how to make your own whole muscle charcuterie from ‘Meneer Wateetons’, the author of the (dutch) leading work in this field. Cured ham, pancetta, guanciale, lardo, coppa and more delicious Southern European dried meat products will be covered. In this online English spoken workshop you will learn everything about salting, drying, maturing, vacuuming, smoking, temperature and humidity in 90 minutes, after which you will be ready to make your own charcuterie yourself, safe and tasty. Click here for more info.