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Charcuterie by Ruhlman & Polcyn
 from Central Virgini,  Jun 5, 2007

Great book for anyone interested in a diferent perspective on meat and food preservation. The book is written in a passionate tone that involves the reader. There are many well done and informative illustrations. I have already made bratwurst, bacon, pork belly confit, and pate. I am looking forward to trying prosciutto as soon as a farmer friend has his hogs butchered. If you are curious about charcuterie, I would highly recommend this book. It is an exhaustive exploration of the subject, and it includes a resource list for products and further information.

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