I work with a number of different British charcutiers. The book they all cite as being most useful and influential on their craft is this: Salumi, by Michael Ruhlman. Whether you simply want to try making bacon or cured duck breast at home, or are thinking about breaking into bigger curing projects, begin with this. You’ll find reassuring advice on equipment, techniques, and what meat to use, and (relatively) clear instruction.
Who should have it?
Chefs, project cooks and keenos.
Recipes to look out for
Depends on your needs. Lots covered.
If you’re already a fan
Charcuterie: the craft of salting, smoking and curing also by Michael Ruhlman; Curing & Smoking, the River Cottage Handbook No.13; and Charcuterie and French pork cooking, by Jane Grigson;
