Cured: Handcrafted Charcuteria & More by Charles Wekselbaum (Hardback, 2016)

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For lovers of all things dry cured, Charles Wekselbaum has written an unconventional entry-level guide to the process. Drawing on his Cuban-Jewish background and inspired by flavours from Asia to Italy, this book includes recipes for pork and beef salami, dry-cured whole muscles like prosciutto and bresaola and more unusual seafood and vegan options made from salmon, tuna, figs, cucumbers and more.