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Charcuterie: Tous Les Savoir-faire
Charcuterie: Tous Les Savoir-faire
Charcuterie: Tous Les Savoir-faire
Charcuterie: Tous Les Savoir-faire
Charcuterie: Tous Les Savoir-faire
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Charcuterie: Tous Les Savoir-faire


David Bret
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Regular price $250.00

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These two detailed volumes of traditional and modern charcuterie, containing more than 300 recipes and amply illustrated with process shots, are state-of-the art textbooks used in training French artisan charcutiers. Author David Bret, an instructor at a leading trade school, is a Meilleurs Ouvriers de France, the height of distinction for French craftworkers. Together they are a valuable resource.

Volume One contains:

  • Pork, including breeds and types of swine, and their slaughter
  • Raw sausages
  • Black pudding
  • Salting and brining
  • Cooked salted pieces
  • Cooked ham and cooked pieces,
  • Hot and cold emulsions
  • Parboiled products
  • Smoked products

Volume Two contains

  • Dry cured products
  • Traditional pork butchery
  • Game
  • Jellies
  • Juices and broth pork
  • Galantines, ballotines and supremes
  • Foie gras and truffles
  • Products preserved in fat
  • Herbs, spices and condiments

Hardcover. Color photographs throughout. In French.

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