About this book
A book which can be both enjoyed by the cook and traveller. Provides a wealth of information on the unique history and art of French "charcuterie". This fascinating guidebook/recipe book was first published in 1969 and has been unavailable for many years.
Famed for charcuterie since Roman times, France has a long tradition of turning the pig into a range of delicious food products. Jane Grigson introduces the techniques used to transform the humble pig into a variety of famous dishes.