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Size 10/12: 69mm
White & Blue
000 copies in print this title offers everything you need to know about dressing and preserving meat
Packed with a wide range of recipes
Whether you’re a newcomer to professional charcuterie or already a die-hard convert
Rumps to Rafters South African Size 10/12: 69mmSara Grazia The sausage queen returns in Rumps to Rafters offering another simple series title to guide you through the process of curing whole muscle meats. Using traditional Italian techniques complimented by excellent photography, Grazia offers step by step instructions so you can safely produce your own prosciutto, Calbrian Nduja and Culatello, to name a few, at home. A great resource for any budding curing enthusiast.
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