The author is a chef and farmer and the founder of Foothills Deli and Bakery, the former Executive Director of The Organic Growers School and the principal at Mereleigh Consulting She trained under Kari Underly, master butcher from Chicago Interest in charcuterie is on the rise worldwide with chefs developing their own unique recipes Cured meats arose out the need to preserve meat without refrigeration. Today it is trending as a foodie art form and gourmet menu item. This book celebrates the craft and thrift, discovery and empowerment, self-sufficiency and expression of making your own cured meat products. Accessible explanations of charcuterie techniques illustrated with helpful photos The over 18 recipes include: Fresh Sausage; Corned Beef Tongue; Pastrami; Fermented Sausages; Smoked meat and Mortadella Easy for home cooks with small kitchens Will appeal to those seeking traditional hobbies in the digital age New Society Publishers is committed to the highest environmental practices in the industry including: printing all their books in North America, on 100% post-consumer recycled FSC-certified paper, using vegetable-based, low-VOC inks; and offsetting their emissions to make all of their business operations carbon neutral and is proudly B Corp certified. Their books are so Green you could eat them!