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Meat Curing & Sausage Making
The Meat Curing and Sausage Making collection is a great resource for people interested in the art and technique of working with meats as it was practiced from the late-1800s to the early 20th century. The 10 books in this collection are a fascinating treasure trove of recipes to cure meats and makes a huge variety of wonderful sausages, salamis and other dried meats. The 10th book is a bonus book - teaching you the methods of curing cheeses - an excellent accompaniment to your cured meats and sausages.
All the titles contained on this CD are listed below.
Here are some images from one of the books:
And here is the table of contents of one of the books to give you an idea of the scope of the recipes contained in these volumes.
This CD runs on all Windows and Macintosh computers. You must have a web browser and Adobe Acrobat Reader - (available for free download if you do not have it installed on your computer.) The book index is organized in an HTML menu that is compatible with all browsers and the books themselves are in PDF format to allow them to be universally accessed. Many books on this CD are searchable and printable.
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