The Art of Meat Curing and Charcuterie: The Craft of Salt, Smoke and Time: A Guide to Curing, Smoking, and Charcuterie at Home (The Art of Food Preservation) Hardcover – November 18, 2025

The Art of Meat Curing and CharcuterieThe Craft of Salt, Smoke, and TimeStep into a world where tradition meets craftsmanship. The Art of Meat Curing and Charcuterie is a beautifully crafted guide to the timeless practice of preserving meat. It opens the door to self-reliance, deep flavor, and a connection to heritage.This book is more than a manual. It is a philosophy. Author Kathleen Penner blends clear, step-by-step techniques with thoughtful reflections, cultural insight, and practical inspiration. Whether you are preparing your first pancetta or refining your curing chamber, each chapter invites you to slow down and engage with a craft rooted in history.Inside you will find:• Fresh and dry-curing projects, from bacon to bresaola• Smoke methods, jerky making, and nitrate-free recipes• Charcuterie traditions from around the world• A full eight-week skills progression plan• Pantry planners, recipe logs, and journaling pages• Dozens of recipes, from rustic rillettes to elegant lonzinoAs part of The Art of Food Preservation series, this book stands at the beginning of a comprehensive journey through time-honored methods. Upcoming titles explore pickling, fermenting, canning, smoking, dehydrating, freeze-drying, dairy preservation, and root cellaring. Together, they form a living library for those who value tradition, resilience, and simple abundance.Let this book become your companion in the kitchen. It is not just about preserving food. It is about preserving skill, care, and legacy. Part of The Art of Food Preservation SeriesEach book in The Art of Food Preservation series invites you to slow down, reconnect with traditional methods, and rediscover the beauty of food made by hand. Together, they form a complete library of self-reliance, rooted in patience, skill, and care.Also available in the series• The Art of Meat Curing and Charcuterie ~ Master the fundamentals of curing, brining, and smoking, from simple cuts to refined charcuterie.• The Art of Pickling ~ Explore the tang and texture of preserved vegetables, fruits, and relishes through salt, spice, and time.• The Art of Fermentation ~ Unlock the living world of probiotics and transformation, from sourdough and kraut to miso and kombucha.• The Art of Smoking ~ Learn to balance heat, wood, and time to create depth of flavor that lasts through every season.• The Art of Dehydrating ~ Preserve the essence of fruits, herbs, and meats through gentle, controlled drying for pantry longevity.• The Art of Canning ~ Discover the timeless practice of preserving freshness in jars—safe, beautiful, and endlessly rewarding.• The Art of Cheese Making and Dairy Preservation ~ Craft cultured dairy, aged cheeses, and shelf-stable staples from milk to butter, yogurt, and beyond.• The Art of Freeze Drying ~ Combine old-world knowledge with modern innovation to create lightweight, nutrient-rich storage foods.• The Art of Root Cellaring ~ Design and stock your natural cold-storage system to preserve harvests through winter and beyond. Read more