Comments on: Book Review - Charcuterie

by: jack hick

Thu, 06 Dec 2007 21:07:15 +0000

Type your comment here.I am a master butcher ex Landshut school this book looks marvelous Iam now retired and wuold like to buy it as Iam always ready to learn something new .Yours Jack Hick.

by: Jose

Mon, 26 Feb 2007 12:01:24 +0000

One of the world’s top delicacies is dry cured spanish iberian ham (ham that comes from iberian race pigs that are fed with acorns and grasses, and raised in the wild in Spain’s south-western habitat known as “dehesa”). These hams are dry-cured for at least 24 months, and are regarded by spaniards as one of Spain’s gastronomical jewels. Don’t mistake with best known “serrano ham”, which is sometimes compared to other similar products (parma ham or prosciutto)… spanish iberian ham (or “jamón ibérico de bellota” is a completely different treat, and of course, price shows.

by: B. Carlson

Mon, 04 Dec 2006 05:56:47 +0000

I’m glad I live in France and don’t have to make charcuterie myself! It all sounds like a lot of work!