This is an inspiring book for anyone starting out on their Charcuterie journey as it was written by an everyday Australian who had no prior knowledge or professional training in the meat industry. After several years of experimenting and hunting for suppliers, P.J. Booth decided to translate highlights from a diary he kept so others could follow in his footsteps. Packed with a wide range of recipes including Salami Sant’ Oclese along with step-by-step explanations, it’s simple to understand and provides a uniquely Australian perspective on the art of Charcuterie.
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