---
product_id: 1609551
title: "Charcuterie: The Craft of Salting, Smoking, and Curing"
price: "€ 71.00"
currency: EUR
in_stock: true
reviews_count: 13
url: https://www.desertcart.fi/products/1609551-charcuterie-the-craft-of-salting-smoking-and-curing
store_origin: FI
region: Finland
---

# Charcuterie: The Craft of Salting, Smoking, and Curing

**Price:** € 71.00
**Availability:** ✅ In Stock

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- **What is this?** Charcuterie: The Craft of Salting, Smoking, and Curing
- **How much does it cost?** € 71.00 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.fi](https://www.desertcart.fi/products/1609551-charcuterie-the-craft-of-salting-smoking-and-curing)

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## Description

Charcuterie: The Craft of Salting, Smoking, and Curing [Ruhlman, Michael, Polcyn, Brian, Solovyev, Yevgenity] on desertcart.com. *FREE* shipping on qualifying offers. Charcuterie: The Craft of Salting, Smoking, and Curing

Review: Excellent introduction to curing and sausage-making - I read through most of this book twice, before my 14 year old son and I took a whole hog butchering class at a local butcher's shop. Two weeks before the class, we used the author's bratwurst recipe to make sausage from store-bought meats for practice. It turned out perfectly. Following our butchering class, my son and I purchased a whole pastured hog from a local farmer and butchered it ourselves. We saved 20 pounds for sausage making. We used the author's recipes to make breakfast sausage, Mexican chorizo, sweet Italian sausage, and smoked andouille. We cooked samples of the sausages before casing them, in order to check the seasonings (as instructed in the recipes). Every one of the recipes produced exceptional flavors that were beyond my original hopes. We spent no small amount of money and a good deal of sweat equity to get our pork. I am glad that I found this book and trusted the recipes within it. We would have been sorely disappointed if all of our work would have ended in mediocre sausage that we could have found at the local grocery store. Instead, we have made something special that everyone with whom we share our labor recognizes as such. I am eager to see how our pancetta turns out! As the author states early in the book, these are not recipes for the person seeking a quick, time-saving meal. It has been my experience, however, that the effort and patient processes laid out in this book result in a finished food that is worth all you put into it.
Review: Great Book, Not So Great Ebook - I absolutely love this book. It's accurate, informative and well-written. The section on sausage-making is particularly good. All of the essential techniques are well-explained and the recipes are excellent. Whether you're a novice or a pro with years of experience, you'll learn a great deal from reading this book. The author rejects the notion that this is "the bible" for sausage-making and charcuterie but many of us disagree. It deserves its reputation as a "bible" for those of us interested in the craft and deserves all of the praise it has received. Unfortunately, the ebook version isn't a very good reference book because it doesn't contain real page numbers. Since the index is only by page number and isn't hyperlinked so that you can jump directly to an entry, it's very difficult to find the indexed entries. Also, within the text there are numerous cross-references to other sections of the book and although they DO contain hyperlinks, many of them are wrong and don't take you to the correct page. Do yourself a favor and buy the hardbound edition. I'm certain you'll find it to be much more useful and well-worth the price.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #38,178 in Books ( See Top 100 in Books ) #28 in Meat Cooking #36 in Canning & Preserving (Books) #586 in Culinary Arts & Techniques (Books) |
| Customer Reviews | 4.8 4.8 out of 5 stars (2,492) |
| Dimensions  | 8.6 x 1.2 x 10.4 inches |
| Edition  | Revised and Updated |
| ISBN-10  | 0393240053 |
| ISBN-13  | 978-0393240054 |
| Item Weight  | 2.15 pounds |
| Language  | English |
| Print length  | 320 pages |
| Publication date  | September 3, 2013 |
| Publisher  | W. W. Norton & Company |

## Images

![Charcuterie: The Craft of Salting, Smoking, and Curing - Image 1](https://m.media-amazon.com/images/I/71I4axNU-xL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Excellent introduction to curing and sausage-making
*by B***S on May 28, 2019*

I read through most of this book twice, before my 14 year old son and I took a whole hog butchering class at a local butcher's shop. Two weeks before the class, we used the author's bratwurst recipe to make sausage from store-bought meats for practice. It turned out perfectly. Following our butchering class, my son and I purchased a whole pastured hog from a local farmer and butchered it ourselves. We saved 20 pounds for sausage making. We used the author's recipes to make breakfast sausage, Mexican chorizo, sweet Italian sausage, and smoked andouille. We cooked samples of the sausages before casing them, in order to check the seasonings (as instructed in the recipes). Every one of the recipes produced exceptional flavors that were beyond my original hopes. We spent no small amount of money and a good deal of sweat equity to get our pork. I am glad that I found this book and trusted the recipes within it. We would have been sorely disappointed if all of our work would have ended in mediocre sausage that we could have found at the local grocery store. Instead, we have made something special that everyone with whom we share our labor recognizes as such. I am eager to see how our pancetta turns out! As the author states early in the book, these are not recipes for the person seeking a quick, time-saving meal. It has been my experience, however, that the effort and patient processes laid out in this book result in a finished food that is worth all you put into it.

### ⭐⭐⭐⭐⭐ Great Book, Not So Great Ebook
*by J***A on February 19, 2014*

I absolutely love this book. It's accurate, informative and well-written. The section on sausage-making is particularly good. All of the essential techniques are well-explained and the recipes are excellent. Whether you're a novice or a pro with years of experience, you'll learn a great deal from reading this book. The author rejects the notion that this is "the bible" for sausage-making and charcuterie but many of us disagree. It deserves its reputation as a "bible" for those of us interested in the craft and deserves all of the praise it has received. Unfortunately, the ebook version isn't a very good reference book because it doesn't contain real page numbers. Since the index is only by page number and isn't hyperlinked so that you can jump directly to an entry, it's very difficult to find the indexed entries. Also, within the text there are numerous cross-references to other sections of the book and although they DO contain hyperlinks, many of them are wrong and don't take you to the correct page. Do yourself a favor and buy the hardbound edition. I'm certain you'll find it to be much more useful and well-worth the price.

### ⭐⭐⭐⭐⭐ Approachable Text
*by T***. on September 14, 2020*

I love this book. I've made several recipes from here and they've all turned out deliciously. I've gifted maybe 4 or 5 of these to my food-loving friends. I'd also like to point out that Mr. Ruhlman is responsive via his Instagram account so when I had a question about the duck prosciutto he offered feedback. His directions are reassuring for those who may be nervous diving into this corner of the culinary experience. There are some very easy recipes like the prosciutto, bacon, pancetta. And then there are some that are more involved that need very specific environments set up. Perfect for the culinary adventurer in your life.

## Frequently Bought Together

- Charcuterie: The Craft of Salting, Smoking, and Curing
- Home Production of Quality Meats and Sausages

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*Product available on Desertcart Finland*
*Store origin: FI*
*Last updated: 2026-02-23*