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The Art and Philosophy of Producing Quality Pork Products

PostPosted: Sat Feb 08, 2014 6:09 pm
by vagreys
The Art and Philosophy of Producing Quality Pork Products, by Kirk Goldberg, is a companion DVD to Francois Paul-Armand Vecchio's book, Charcutier. Salumiere. Wurstmeister. In the video, Vecchio demonstrates and discusses breaking, boning and trimming pork in the Italian tradition. The DVD is burned to order, through Amazon.com.

http://www.amazon.com/Philosophy-Producing-Quality-Pork-Products/dp/B00HUZ8ZM8/ref=pd_bxgy_b_img_y