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Farming the Woods
A practical manual for making woodland productive
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Books · Preservation · Charcuterie · Object 055
Charcuterie
Michael Ruhlman & Brian Polcyn · Updated August 2026
Why it earned a place
A broad, clearly illustrated introduction to salt-cured and dry-cured meats, sausages, pâtés, terrines, confit, and smoked meat and fish that helped return these preservation methods to working kitchens.
- Best for
- Home cooks and professional cooks beginning a serious study of charcuterie and meat preservation
- Material / format
- Revised hardcover · 320 pages · ISBN 9780393240054
- Know before buying
- Curing standards and food-safety guidance continue to evolve; verify critical salt, cure, temperature, humidity, and time controls against current authoritative guidance
Expected price$37.28
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Selection notes
The accessible modern gateway to salting, smoking, and curing.
Every object page combines practical reasoning, limitations, care, and the context needed to decide whether it belongs in your own kitchen, field kit, bookshelf, or home.