Charcuterie: Recipes, reports and know-how | Fabien Pairon

Free-range pork rillettes with bone marrow, foie gras with port, chorizo for grilling, hot dog knack, Indian-style pulled pork... In addition to the great classics and scoundrel dishes, Fabien Pairon, Meilleur Ouvrier de France, offers charcuterie inspired by street-food with spicy accents. With about fifty tasty and original recipes, this book invites you to indulge yourself by making your own charcuterie, to the delight of your family and friends.

In +: reports on breeders, craftsmen, winemakers and grocers, guarantors of quality products.