Best books to learn Charcuterie & meat curing, in order

Curing rewards precision: salt percentages, temperature, humidity, and time. The books teach the safety science that makes bacon, then salumi, genuinely yours.

Reading paths for charcuterie & meat curing

Cure your own charcuterie

New to it8 books · ~70 hrs· 4 stages

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Popular charcuterie & meat curing books

CharcuterieMichael Ruhlman · 2005

SalumiMichael Ruhlman · 2012

Dry-Cured Meat ProductsFidel Toldrá · 2008

On food and cookingHarold McGee · 1984

The Art of Making Fermented SausagesStanley Marianski · 2008

Home production of quality meats and sausagesStanley Marianski · 2010