--- product_id: 253811493 title: "Countryman Press Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More" price: "¥3452" currency: JPY in_stock: true reviews_count: 5 url: https://www.desertcart.jp/products/253811493-countryman-press-dry-curing-pork-make-your-own-salami-pancetta store_origin: JP region: Japan --- # Countryman Press Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More **Price:** ¥3452 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Countryman Press Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More - **How much does it cost?** ¥3452 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.jp](https://www.desertcart.jp/products/253811493-countryman-press-dry-curing-pork-make-your-own-salami-pancetta) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Dry-cured pork’s flavours are a taste of the landscape and climate. The ultimate slow food, it has served as a crucial food source for many cultures. It doesn’t need to be complicated to make. Science teacher Hector Kent has written the book he wished he’d had when he made his first prosciutto: one that brings together the critical components of curing in the simplest form possible, with illustrations to assure the reader of safe and delicious results. Review: Fantastic and well explained guide - 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! Review: As expected - Cant wait to try some myself ## Features - Binding: Paperback Brand: Countryman press Language: English Manufacturer: Countryman press Publication date: 2014-12-09T00:00:01Z ## Technical Specifications | Specification | Value | |---------------|-------| | Customer Reviews | 4.6 out of 5 stars 234 Reviews | ## Images ![Countryman Press Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More - Image 1](https://m.media-amazon.com/images/I/715jzz7VP-L.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Fantastic and well explained guide *by G***T on 18 December 2018* 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! ### ⭐⭐⭐⭐⭐ As expected *by K***I on 21 August 2023* Cant wait to try some myself ### ⭐⭐⭐⭐⭐ A nice little book that punches well above its weight. *by S***E on 12 December 2014* 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. ## Frequently Bought Together - Countryman Press Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More - Home Production of Quality Meats and Sausages --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.jp/products/253811493-countryman-press-dry-curing-pork-make-your-own-salami-pancetta](https://www.desertcart.jp/products/253811493-countryman-press-dry-curing-pork-make-your-own-salami-pancetta) --- *Product available on Desertcart Japan* *Store origin: JP* *Last updated: 2026-10-01*