Cured: Handcrafted Charcuteria & More

Award-winning chef and owner of Charlito’s Cocina has written an unconventional entry-level guide to dry curing. Drawing on his Cuban-Jewish background and beyond, Charles Wekselbam includes recipes for pork and beef salami and dry-cured whole muscles along with unique seafood and vegan options. He provides instructions for constructing a drying and fermentation chamber, putting together the perfect charcuterie board, wine and beer pairings, and recipes to incorporate your dry-cured delicacies.