|
Chorizo
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
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Duck Confit
|
The Professional Chef (8th Edition) |
|
Lap Cheong
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Merguez Sausage
|
Whole Beast Butchery |
|
Pepperoni
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Salami
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Saucisson Sec
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Spice-Cured Beef Brisket
|
Whole Beast Butchery |