Country Ham : A Southern Tradition of Hogs, Salt & Smoke

Steve Coomes

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Language: English

Published by History Press Jun 2014, 2014

1540222926 / 9781540222923

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Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH

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Neuware - Few things are as timeless and southern as a country ham. Gone are the days of considering it a blue-collar staple that is too often overcooked, squashed between biscuit halves or served swimming in red-eye gravy. Today, country ham has found its place among the finest European cured meats and is served at ritzy restaurants as thinly sliced charcuterie or as a garnish on pricey appetizers. The makings of every country ham are the same--hogs, salt and smoke--but these hams undergo an aging process that is no less demanding, varied and fine-tuned than the process for aging the world's finest wines. Get the rub on the history of curing pigs in the Country Ham Belt from food writer Steve Coomes, who consults the best in the ham-making business on everything to do with this salty, southern delicacy.

Seller Inventory # 9781540222923

Title
Country Ham : A Southern Tradition of Hogs, Salt & Smoke
Author
Steve Coomes
Publisher
History Press Jun 2014
Publication year
2014
Condition
Neu
Binding
Buch
Language
English
ISBN 10
1540222926
ISBN 13
9781540222923
Item weight
408 grams
Dimensions
229x152x11 mm

AHA-BUCH GmbH

Einbeck, Germany

5-star seller

AbeBooks seller since August 14, 2006

Shipping rates from Germany to U.S.A.

Item7 to 10 business days5 to 7 business days
First itemUS$ 40.07US$ 51.52
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