¡Hola!

[EnriqueB]

Greetings;

I do not know if the following will be of any help to you but is worth a look

http://www.sossai.net/salumi/salumicasalinghi.htm

Thanks BriCan, I don't speak Italian but it is not that different from Spanish, I'll have a look.

[EnriqueB]

Thanks saucisson, DanMcG & wheels for the welcome.

wheels, sure I'll share what I find.

[quietwatersfarm]

Greetings;

I do not know if the following will be of any help to you but is worth a look

http://www.sossai.net/salumi/salumicasalinghi.htm

Thanks BriCan, I don't speak Italian but it is not that different from Spanish, I'll have a look.

This is a very Italian site and forum but Paulo is a great guy and has very good English so ask him anything and he will be sure to help if he can.

and welcome

[vagreys]

...Maybe I should qualify: there are some books...with a pretty "old" focus, or not thinking in the home maker....

Which books are these, Enrique - the old ones and more concerned with commercial operations? Could you share titles and book information?

[EnriqueB]

Which books are these, Enrique - the old ones and more concerned with commercial operations? Could you share titles and book information?

Most books I've been able to find are pretty old and focus on charcuterie done during pig-slaughtering season in rural areas. Not much information about good and safe practices, the science behind, or how someone living in a city today could start making his own charcuterie. Let me open a new thread to share the specific titles, so it will be easier to find.

[wheels]

Most books I've been able to find are pretty old and focus on charcuterie done during pig-slaughtering season in rural areas. Not much information about good and safe practices, the science behind, or how someone living in a city today could start making his own charcuterie. Let me open a new thread to share the specific titles, so it will be easier to find.

Hi EnriqueB. Given the recipes, I'm sure that we can provide the science etc.

Phil