Meat Curing Resources

Sausages
Traditional British breakfast sausage
Sage & onion sausage

Fermented Salami
Bactoferm Meat Manual vol 3
Meat Mould Manual 2nd Edition UK
Meat Manual Vol 1
Top 10 Tips for Success with Salami Starter Cultures

Whole muscle
Coppa cured neck fillet
Italian style pancetta (Rolled)
Italian style pancetta (Flat)
Bacon dry curing
Wiltshire cured ham