A high school biology teacher by trade, Hector Kent’s tell-all guide walks the reader through the dry-curing process to achieve the perfect prosciutto or salami.
Reviews
There are no reviews yet.
Related products
$23.95
$18.00
Be the first to review “Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More”