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Booth decided to translate highlights from a diary he kept so others could follow in his footsteps
Size 22: 80mm
In Whole Beast Butchery
After several years of experimenting and hunting for suppliers
along with step-by-step explanations
Rumps to Rafters South African Booth decided to translate highlightsSara Grazia The sausage queen returns in Rumps to Rafters offering another simple series title to guide you through the process of curing whole muscle meats. Using traditional Italian techniques complimented by excellent photography, Grazia offers step by step instructions so you can safely produce your own prosciutto, Calbrian Nduja and Culatello, to name a few, at home. A great resource for any budding curing enthusiast.
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