---
product_id: 69771134
title: "Charcuterie – The Craft of Salting, Smoking and Curing Hardcover – 15 Nov. 2005"
brand: "michael ruhlmanbrian rolycyn"
price: "KSh16989"
currency: KES
in_stock: true
reviews_count: 8
url: https://www.desertcart.co.ke/products/69771134-charcuterie-the-craft-of-salting-smoking-and-curing-hardcover-15
store_origin: KE
region: Kenya
---

# Charcuterie – The Craft of Salting, Smoking and Curing Hardcover – 15 Nov. 2005

**Brand:** michael ruhlmanbrian rolycyn
**Price:** KSh16989
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Charcuterie – The Craft of Salting, Smoking and Curing Hardcover – 15 Nov. 2005 by michael ruhlmanbrian rolycyn
- **How much does it cost?** KSh16989 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.ke](https://www.desertcart.co.ke/products/69771134-charcuterie-the-craft-of-salting-smoking-and-curing-hardcover-15)

## Best For

- michael ruhlmanbrian rolycyn enthusiasts

## Why This Product

- Trusted michael ruhlmanbrian rolycyn brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Description

Full description not available

## Images

![Charcuterie – The Craft of Salting, Smoking and Curing Hardcover – 15 Nov. 2005 - Image 1](https://m.media-amazon.com/images/I/719BCFUFzzL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Indepth and informative.
*by J***M on 7 November 2010*

When I first opened the book, I was a little disappointed. I am so used to glossy photos of everything in cookery books that I expected the same here. I got over my initial surprise and began reading. What a wonderful book. There is an indepth description of each recipe, and how and where they came from. Then there are selective sketches beautifully done on various things from terrine tins to meat grinders. I find it has the warm feel of a book written in the early/mid part of the 20th century. And I especially like the generous section at the back explaining various sauces which are vital to making the meats even more special. This book is well worth buying!

### ⭐⭐⭐⭐⭐ Clear, Informative and Interesting
*by P***B on 4 October 2010*

I bought this book after reading a number of recommendations on the Internet, when I wanted to make my own smoked bacon. It has not disappointed. Firstly, it is very interesting to read. Secondly, it is informative and comprehensive, with clear curing and smoking instructions for the budding home charcutier. It is mostly about pork, but also includes poultry and some beef and vegetables, covering sausages, pates, salamis, hams, bacons, and much more, with some recipes. My first two slabs of dry-cured bacon were excellent, and I smoked them in my Weber kettle barbecue. Now I want to have a go at hams, rillettes and lots of other good-sounding things - it could become my new fun and satisfying hobby!

### ⭐⭐⭐⭐⭐ The last book on curing you'll ever buy
*by R***S on 31 October 2013*

This is a brilliant book.I bought it to find out more about curing bacon but have now been distracted by the sausage recipes, confit, smoking - even preserved lemons.Every recipe is clear with lots of background information. It has lovely little hand-drawn illustrations which are very becoming with such a traditional subject matter.My only minor quibble is that for reference I'd have liked to have seen photos of what the finished products are supposed to look like.However, that is a minor point and doesn't detract from what a hugely comprehensive piece of work this is.Destined to become a classic!

## Frequently Bought Together

- Charcuterie: The Craft of Salting, Smoking, and Curing
- The River Cottage Curing and Smoking Handbook: [A Cookbook] (River Cottage Handbooks)
- Home Production of Quality Meats and Sausages

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*Product available on Desertcart Kenya*
*Store origin: KE*
*Last updated: 2026-02-18*