Preserving Meat

Smoking, brining, potting, drying and other traditional methods of preserving meat, fish and game at home

Ann Cliff

ISBN 9780947214722

PB, full-colour, 144 pp, AUS$24.95, NZ$30.00

The ancient art of preserving meat developed pre-refrigeration and is particularly relevant today to people –
- interested in sourcing their own meat and in knowing its provenance; and
- keen to have in their pantry products with the textures and flavours of the pre-factory-processing era.

OCTOBER