--- product_id: 99472771 title: "Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How Book 0) Kindle Edition" brand: "hector kent" price: "573115₫" currency: VND in_stock: true reviews_count: 12 url: https://www.desertcart.vn/products/99472771-dry-curing-pork-make-your-own-salami-pancetta-coppa-prosciutto store_origin: VN region: Vietnam --- # Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How Book 0) Kindle Edition **Brand:** hector kent **Price:** 573115₫ **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How Book 0) Kindle Edition by hector kent - **How much does it cost?** 573115₫ with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.vn](https://www.desertcart.vn/products/99472771-dry-curing-pork-make-your-own-salami-pancetta-coppa-prosciutto) ## Best For - hector kent enthusiasts ## Why This Product - Trusted hector kent brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Full description not available ## Images ![Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How Book 0) Kindle Edition - Image 1](https://m.media-amazon.com/images/I/51O+kKLYBiL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Well researched and well written. Perfect for the self-taught do-it-yourselfer! *by B***S on Reviewed in the United States on November 26, 2014* This book is so much more than a 'how to' guide for curing pork. Not only is it perfect for someone looking to learn (and understand) the process of dry curing, but it would also prove extremely beneficial for anyone who is already familiar but interested in tweaking and perfecting their own process. The Internet is loaded with hundreds of recipes calling for approximate meat weights yet specific measurements of curing salts and spices. This guide places a high level of emphasis on the importance of accurate math and the recipes are calculated using percent-weight and grams, as opposed to tablespoons. This is really the only way to avoid frustration and disappointment after six months of anticipation. The author uses real-life experiences (including unfortunate mishaps) to help the reader avoid the inevitable scramble when something unexpected happens. Instructions are clear and concise with plenty of room for the reader to use his or her own skills and ingenuity. Perfect for the self-taught do-it-yourselfer. If you don't already have one, add a digital scale to your cart while you're buying this book. ### ⭐⭐⭐⭐⭐ Awesome book for beginners *by B***O on Reviewed in the United States on June 11, 2015* This book written by a math and science teacher is easy to read and very informative. He gives you the steps and information to enable you to have success in making your product and also informs you about what you Shouldn't do. There was a person who gave this book one star because this book gave you formulas in percentages!...lol. I'm sorry but I sure don't want to eat any of the stuff HE cures! Yes the formulas are in percentages but he gives you the simple equation and then walks you through it. While nitrates and nitrates are needed to cure meats they Can, not be so good for you if you make up the wrong ratios....And ...because there's no way to tell how much a piece of meat you purchase will weigh ahead of time...you weigh the meat then figure out how much salt and cure you need. Example...you don't usually go and tell the butcher you want a 2# bone in fresh ham..because the hams are all different sizes. Believe me, you don't have to be a rocket scientist to figure this out so don't let this stop you from purchasing this book. ### ⭐⭐⭐⭐⭐ An important resource in my Charcuterie library... *by C***T on Reviewed in the United States on January 9, 2017* As a newbie in the art of Charcuterie, I found that some of the "go to" books a little overwhelming. It may be that I jumped in too deep but they all stressed the importance of understanding curing. Stressing the amount of cure to the weight of the meat, this book also presents this information in a more direct method in relationship to each cut of the pig. Each chapter is presented in a no-nonsense, straight-forward manner giving a chapter summation that highlights each section. It presents the cure method over and over again but I think this is important in that repetition is great for learning. Make no mistake, this book, albeit shorter than some of the 'bibles' available on the subject, it is a great reference tool for what you can produce with each section of meat along with some tasty recipes on each section. I am a great fan of Italian cured meats and I looked forward to producing my own. With a greater knowledge of sectioned pork, and an instilled cure to weight ratio, I feel very confident I will not be serving rotten meat to my family. --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.vn/products/99472771-dry-curing-pork-make-your-own-salami-pancetta-coppa-prosciutto](https://www.desertcart.vn/products/99472771-dry-curing-pork-make-your-own-salami-pancetta-coppa-prosciutto) --- *Product available on Desertcart Vietnam* *Store origin: VN* *Last updated: 2026-04-25*