Dry-Curing Pork

Hector Kent

Kent has been studying the details and nuances of dry-curing meats ever since hanging his first ham in his Oregon, basement years ago. Dry-curing pork provides clear, accessible language to help you safely create a dry-cured muscle, ham or salami. Beautifully photographed and put together, this book is a great resource if you want to master charcuterie such as Pancetta, Coppa, Prosciutto or salami.