(Charcuterie) Pallu, Rene. La Charcuterie en France Vol. II: Charcuterie Cuite. *Signed*

Illus. with tipped-in color plates and with numerous exacting drawings showing the process of tying, hanging, drying & curing meats. 8"x11", orig. wrappers bound-in to green cloth. Paris: R. Pallu, [1956].

Inscribed & signed by Pallu (likely to a fellow butcher, A. Brune). All about regional French methods of curing hams & sausages, with tipped-in color plates depicting hams of Paris, Alsace, Normandy, etc. There are also ads for local charcuterers and suppliers, as well as drawings of curing and tying methods. Sunning to spine, else near fine.

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