I just received a book I ordered: “Charcuterie: The Craft of Salting, Smoking and Curing” by Michael Ruhlman and Brian Polcyn. I ordered this book to assist in my quest of learning how to make EXCELLENT, YUMMY, AMAZING bacon myself.
I just read the first part of the first line of the introduction and am liking it already! “A book devoted to animal fat and salt…”
How much more could one ask for?!!