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Size 22: 80mm
Size #32: 97mm
Size #8: 60mm
Lamb begins with a brief introduction on the equipment required and how to source the best ingredients
Rumps to Rafters South African Size 22: 80mmSara Grazia The sausage queen returns in Rumps to Rafters offering another simple series title to guide you through the process of curing whole muscle meats. Using traditional Italian techniques complimented by excellent photography, Grazia offers step by step instructions so you can safely produce your own prosciutto, Calbrian Nduja and Culatello, to name a few, at home. A great resource for any budding curing enthusiast.
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