Table of Contents

Making Bacon and Hams: how to cure meat for the table Speciality Meat: how to make your own SPAM, luncheon meat, tongue, pressed ham and chicken Making Wet Sausages: how to make a good old banger Making Dried Sausages: from chorizo to salami How to Make Perfect Pies: a series of recipes for scrumptious pies Pickles and Vegetables: sauces, pickles and preserved veg From the Sea: from Roll Mop Herrings to Potted Shrimp Olives to Capers: whatever you dress in oil.

About the Author

Paul Peacock is a freelance journalist specialising in rural and environmental issues. He is also editor of 'Home Farmer' magazine and is the new face of the Daily Mirror's 'Mr Digwell.' He is the presenter on the Allotment TV Channel and has written a number of titles for The Good Life Press including 'The Sausage Book', 'The Cheese Making Book' and 'The Smoking and Curing Book.'