1. Charcuterie for dummies. ([2020]) Authors: Lafay, Mark Record Type: Book Extent: 1 online resource, color illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Chef's guide to charcuterie. (2013) Other Names: Brevery, Jacques Record Type: Book Extent: 1 online resource (xx, 267 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. In the charcuterie : how to make sausage, salumi, pâtés, roasts, confits, and other meaty goods /: how to make sausage, salumi, pâtés, roasts, confits, and other meaty goods. (2014) Authors: Boetticher, Taylor; Miller, Toponia Other Names: Farnum, Alex 1979- illustrator. Record Type: Book Extent: 1 online resource (352 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Make your own bacon and ham and other salted, smoked and cured meats. (2015) Authors: Peacock, Paul Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Fermented meat products : health aspects /: health aspects. (2016) Editors: Zdolec, Nevijo Record Type: Book Extent: 1 online resource, illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. The complete book of butchering, smoking, curing, and sausage making : how to harvest your livestock & wild game /: how to harvest your livestock & wild game. ([2017]) Authors: Hasheider, Philip, 1951- Record Type: Book Extent: 1 online resource (271 pages), color illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Homemade sausage : recipes and techniques to grind, stuff, and twist artisanal sausage at home /: recipes and techniques to grind, stuff, and twist artisanal sausage at home. (2016) Authors: Carter, Chris; Peisker, James Record Type: Book Extent: 1 online resource (160 pages), color illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The hunter's guide to butchering, smoking, & curing wild game & fish. (2013) Other Names: Hasheider, Philip, 1951- Record Type: Book Extent: 1 online resource (224 pages), color illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗