Smoking, brining, potting, drying and other traditional methods of preserving meat, fish and game at homeISBN: 9780947214722Sewn PB, full-colour, 144pp, $24.95
The ancient art of preserving meat developed over thousands of years before the modern era of refrigeration. More than a means of making food last, it has found varied cultural expression in many delicious products we are lucky enough to have inherited. This inheritance is particularly relevant today to people –
- interested in sourcing their own meat and in knowing its provenance;
- keen to have in their pantry products with the textures and flavours of the pre-factory-processing era.