Charcutier. Salumiere. Wurstmeister.

By Francois Paul-Armand Vecchio

A new perspective to meat science: A key to the ancient Craft and Skill of the European Masters to create high quality pork meat products.A video completes the book: The Art and Philosophy of producing Quality pork products, also available on Amazon.

• Format: Paperback
• Language: English
• ISBN: 0615720846
• ISBN13: 9780615720845
• Release Date: January 2014
• Publisher: FRANVEC
• Length: 242 Pages
• Weight: 1.35 lbs.
• Dimensions: 10.0" x 0.6" x 8.0"