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coppa and salami
Divided into four main categories
Written by an experienced team from Porter Road Butcher in Nashville
Charcuterie is becoming increasingly popular and modern techniques and flavours are providing an exciting new platform for those looking to expand on the traditional methods passed down through family generations
Black & Green
In The Charcuterie Salami Making coppa and salamiTaylor Boetticher & Toponia Miller Toponia and Boetticher have devoted their lives to mastering the art of Charcuterie and now its time to share their knowledge and passion in this brilliant sausage making manifesto. There are clear, fully illustrated, step by step instructions that will help you link, loop and smoke your own Kolbasz or hot links. Terrines, pates, and accoutrements are also on the menu and provide for a well rounded guide for all that
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