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Index
Cover Page
Title Page
Copyright Page
Contents
Introduction
Picnic Guide to the Charcutier’s Shop
Charcuterie Equipment
Herbs and Seasonings Used in Charcuterie
Sauces and Relishes
Terrines, Pâtés (Cold and Hot), and Galantines
Sausages and White Puddings or Boudins Blancs
Salt Pork and Hams
Fresh Pork Cookery
Extremities
The Insides
The Fat of the Pig
Blood and Black Puddings or Boudins Noirs
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