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Size #22: 80mm
Bruce Aidells has put together the Complete Sausage Book offering over fifty mouth-watering sausage recipes with easy-to-follow instructions and tips for amateurs and experts alike
Calbrian Nduja and Culatello
Lamb begins with a brief introduction on the equipment required and how to source the best ingredients
The clips are packed in boxes of 1000
A Charcuterie Diary 59kg Size #22: 80mmP. J. Booth This is an inspiring book for anyone starting out on their charcuterie journey as it was written by an everyday Australian who had no prior knowledge or professional training in the meat industry. After several years of experimenting and hunting for suppliers, P. J. Booth decided to translate highlights from a diary he kept so others could follow in his footsteps. Packed with a wide range of recipes, including for one of our favourites
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