Come gestire i salumi in sicurezza (Agostino Macrì, Gianluigi Valsecchi)

NOTE: This book is in Italian.

At the time of slaughter from a single animal, well over one hundred kilos of meat can be obtained which cannot be eaten immediately, but must be preserved. It is from this need that the Italian charcuterie tradition was born, which has made it possible to develop foods of excellent nutritional value and also very pleasant.

Here is a guide to curing Italian salumi safely.