Produce your own Salumi, small goods and charcuterie meats the simple and tasty way using natural and fresh ingredients with this instructional charcuterie book.

Gluten free, preservative free, all natural with no use of nitrates or nitrites. Learn traditional old fashioned methods that have been practiced and mastered over generations. Rump to Rafters is an instructive 'how to' charcuterie book on how to successfully produce handmade salumi. It's a hands-on journey full of tradition, flavour, and memories. Whether you're a seasoned salumi maker, or a first time producer, there will be secrets to learn, techniques to develop and methods to master. You will also discover the particulars required for your drying environment, which is essential for salumi making success.

This instructional salumi/charcuterie book is the fourth instalment in our ‘Made Simple Series’, with over 100 pages of salumi making secrets. We've also included fantastic tasty and traditional recipes for you to try. This book even includes the popular prosciutto making process with guided pictures to make it even easier for you to follow. As well as pancetta, capocollo, bresaola and many more.

This book has been authored by our very own small goods, charcuterie expert Norcina Sara Grazia who has been teaching this craft for over 10 years.

Reviews

"Being a novice I feel that Rump to Rafters gave me the perfect insight into the art of Italian curing meats and a lovely sense of understanding behind the passion that drives the author Sara Grazia. The little stories of Sara's childhood add warmth to an informative book showcasing traditional methods of curing meats." Glenn C. 

"Sara Grazia thank you for your wonderful book I used the last one like a bible for salami making and now the new book is terrific. I am a chef and am going to enjoy using the Italian made Sanelli butcher's knife and steel. I am very appreciative of the Italians in business to keep the tradition going, thank you for all your work." Anthony G.

”Ive always wanted to make my own prosciutto and now for the first time after reading your book , I made my own and am waiting for it to be ready and mature. I had lots of fun with my mates and can’t wait for the finished product.” Mario C.

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