Get a Sound Basis to Make Your Charcuterie at Home

Free GUIDE to take your cooking to the next level

I want to spread this lost art, take Your the Culinary cooking to the next level

I've created this for someone who has never hung a piece of meat before, learn from my 20+ years.

How

Where

What

Demystifying the craft and offering a firm basis of knowledge, that's why I created this for you.

  • 50 Page booklet covering core information - meat curing jumpstart

  • Options for your setup to match your space and budget

  • Climate conditions and ranges for safe dry curing

  • Equipment and checklists for different builds or using your regular fridge

  • A step-by-step first project

  • Identifying Mold, the good, bad, and unwanted

Some Kind Feedback

Sophia

I wanted to thank you for all the knowledge I’m getting. I’m getting into charcuterie. As a 28-year-old French woman, it was about time !

Chris

Really enjoyed reading this, great information, many thanks. I am a small scale, organic, free running, pig breeder in Wales.

Jeff

This is very helpful. I’ve done flat pancetta in a mini fridge, and it worked great, and I’m now doing guanciale in my general-use fridge in my NYC apartment.

John

Hey there. This is such a good guide. I’ve got into curing my own lunch meat when I lived in China and craved a good sandwich.

All the other curing guides I’ve seen online or on YouTube seem to miss the mark in one way or another, but yours is fantastic.
Thanks again for this great guide.

Ferry

Very insightful and good reading Tom, always appreciate enthusiast people,
will try my hand a bit and make use of your learning curve,

All the best from Holland.

Luke

I thought I was the only one as obsessed with Dry Cured Meats and the process of.

I’m still new but my old soul grew up in butcher shops filled with the smell of smoke and meat. It’s hard to find true old-school dry sausage, salami, or meats in general. Time to make my own.

Thanks again/

I respect your privacy, this will auto-send the pdf booklet. Ciao Tom