Pork
preparing, curing and cooking all that's possible from a pig
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Author
Contributions
- Boddy, Simon, author - Contributor
Publication
2013 - Kyle Books, London, England
Language
English
Word Count
51,500 words, Guess
Page Count
206 pages
Identifiers
- Internet Archiveporkpreparingcur0000vick
- ISBN-100857831011
- ISBN-139780857831019
- OCLC Control Number856191944
- Open LibraryOL32350317M
Classifications
- DDC641.664
Description
This celebration of all that is great about pork showcases its fantastic versatility. Chapters cover Shoulder & Ribs, Belly, Loin & Fillet, Ham, Bacon, Sausages and Oddbits (offal), and cover the recipes and techniques needed to make everything from Dry-cured Ham, Chorizo and Salami to Smoked Pig Cheek Pancetta and Black Pudding Fritters. The 100 international recipes hail from the USA, Spain, Italy, Germany, Hungary, France and India, among others, and explore the cooking and preserving of pork around the globe. The book also covers the rearing of pigs, including their feed regimes, day-to-day care and the best diets to produce flavoursome meat. Essential reading for pork lovers everywhere.
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