In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook]

Salumi: The Craft of Italian Dry Curing

Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods [A Cookbook]

Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)

The River Cottage Curing and Smoking Handbook: [A Cookbook] (River Cottage Handbooks)

Sausage Making: The Definitive Guide with Recipes

Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie

Home Production of Quality Meats and Sausages

Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How)

Olympia Provisions: Cured Meats and Tales from an American Charcuterie [A Cookbook]

The Art of Making Fermented Sausages