Over Charcuterie

In About charcuterie you will learn everything about making meat products yourself: from Italian hams, dry sausage, coppa and pancetta, to famous French pâtés and terrines and Dutch butcher classics such as gammon and smoked meat. All techniques are clearly explained with the help of clear step-by-step photos and detailed instructions. Of course, the error analyzes are also available. With Over charcuterie in hand, you can now make your own meat products at the butcher's level.