preserved meats

Salted and Cured cover

Jeffrey Roberts teaches the history and culture of food, and is the president of Cow Creek Creative Ventures, a company working to address the need for more sustainable agricultural solutions.  In his new book, Salted & Cured, he recounts the stories of chefs, entrepreneurs, craftspeople, immigrant butchers, and others who have and continue to develop the culture of meat preservation.  It's a fascinating read, full of history and colorful characters, who are participating in culinary practices that originated thousands of years ago.

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