Charcuterie: The Craft of Salting, Smoking and Curing
... that the 2005 book Charcuterie: The Craft of Salting, Smoking and Curing brought renewed national attention to the process of charcuterie and methods of curing meat?
... that the 2005 book <i id="mwA18"><b id="mwA2A"><a href="./Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing" id="mwA2E" rel="mw:WikiLink" title="Charcuterie: The Craft of Salting, Smoking and Curing">Charcuterie: The Craft of Salting, Smoking and Curing</a></b></i> brought renewed national attention to the process of <a href="./Charcuterie" id="mwA2I" rel="mw:WikiLink" title="Charcuterie">charcuterie</a> and methods of curing meat?