Preserving Meat by Ann Cliff
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The ancient art of preserving meat developed over thousands of years before the modern era of refrigeration. More tan a means of making food last, it has found varied cultural expression in many delicious products we are lucky enough to have inherited.
This inheritance is particularly relevant today to people who are:
- interested in sourcing their own meat and in knowing its provenance
- keen to have in their pantry products with the wonderful textures and flavors we enjoyed before current factory-processing practices.