In Italian. Throughout the Italian Peninsula, the use of pork, salted and transformed into popular cured meats, has very ancient roots. Even today, cured meats, adapted to modern dietary and nutritional needs, remain the basis of our gastronomy.
Every Italian region, but also every province, valley and town has its own specialities, many of which, such as ham and mortadella, have crossed the oceans. "L'Italia dei cured meats" reveals the secrets of processing, describes the characteristics of typical products and offers an overview of the entrepreneurial realities of the sector, from production to sale, complete with addresses and useful information.
Near fine. Out of print.
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