Home Charcuterie Reference

[Kitchen]

I would love to give making cured meats a try.  Does anyone have any references?  

[Shrimpchips]

Old thread, but in case you didn’t get started, Ruhlman’s Charcuterie and Marianski’s Home Production of Quality Meats are two that people usually start with. The latter gets into a lot of details which can be a little much when starting out, but it’s a quality resource.  Salumi, also by Ruhlman is also a pretty solid starter.    If you haven’t already started, duck breast prosciutto is often the gateway cured meat project, after that a bresola or coppa are pretty undemanding given the right setup.  

[BrightonCorgi]

Pancetta is an easy one to start off with.

[RedLantern]

I think a lot of people start out with duck prosciutto as well - I think my brother did when he started.

[AndrewNR]

Salami and Bacon is an easy start. 

There are good books etc out there..  find a good mentor and a good butcher  

I've done a bit over the years so anything specific feel free to ask