Charcuterie, what it's all about, from Hungary

[tjkoko]

Checkout the Time-Life book The Cooking of Vienna's Empire on page 149, we're talking the Dalmation Coast. Ham rubbed with S&P and smoked for up to two months; cheese cured in olive oil; country bread baked under a bed of live coals; and local wine. And take a good look at that flask way in the background. Hmmmmmmm.

How many of you from Amerika baked your bread under live coals?????????????????? And the ham???????????

 

[Geir Widar]

Sounds great- I'm not unfamiliar of cold smoking for a week or more. What about a working link, or some pictures?

 

[tjkoko]

You can get a really cheap copy of the book at AbeBooks.com, The Cooking of Vienna's Empire.

 

[tjkoko]

And make sure you get the spiral bound recipe booklet that accompanies the picture book.