Countryman Press Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More

I love this book. Kent has struck a great balance of thorough education and quick reference. The general concept layout is clever and designed to facilitate learning. The commentary on methods is honest and real. When there isn't a real explanation for doing something, Kent says so. When there is, he explains why. This book greatly advanced my knowledge of meat curing and I'd recommend it for anyone looking to get into the hobby. Experienced charcuterians would likely also enjoy this book for some of its explanations that I've seen only skimmed in other texts. The recipes are also conveniently described in percentages. It doesn't matter how much meat you start with, the recipe is easily adaptable. When using recipes that call for volumes or weight of ingredients, I must convert to fractional percentages... this great book already does this for you! Very helpful!

Cant wait to try some myself

This is clearly written by someone who is both very knowledgeable about as well as in love with the subject. When it first arrived I was feeling a bit underwhelmed with the size of the book, I was somehow expecting a bigger book. Having read it I'm now more than happy with it. It gives you a good grounding in the art of dry-curing pork and will give you enough knowledge to continue with your own experiments once you've ready to move on. It is written in a very nice tone with a familiar touch to it. You are given a good background to how it all works and the recipes are well explained how to do it as well as why you do it. Besides the pure curing recipes you are also given some examples on how you can use the cured goods, beyond the classic (and lovely) sliced meats platter. I highly recommend this book and think it suits beginners as well as intermediate curers. I'll keep an eye out in the hope that the author publishes a more advanced book as well.

Lots of useful info

I am thoroughly enjoying this book. It’s an absolute must for beginners. The author is a teacher to begin with and then a biology background to follow. He teaches the science behind all his processes and gives a number of suggestions for each recipe / cure. This is probably my 10th book on charcuterie and is already becoming my favourite. Great job Hector.