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Charcuterie

Charcuterie: Grigson vs Ruhlman/Polcyn

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Charcuterie: Grigson vs Ruhlman/Polcyn

Dan97526 | Jun 8, 2007 12:01 PM

Hi all,

What are your thoughts on the relative merits of these two books? I want to try my hand at some charcuterie, and both of these books come highly recommended.

I am interested in curing without nitrates, if that's even possible. I know Ruhlman, et al make liberal use of them. Does Grigson?

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