Pure Charcuterie: The Craft and Poetry of Curing Meats at Home

The UNDERPINNINGS of this book are slightly grandiose. I have been so
inspired  and  so  informed  by  nature  and  food,  that  I  presume  to
somehow  encapsulate  the  connectivity  of  art  and  sustenance  into
sausage. At first consideration, this seems ludicrous, even to me. But when
the poof of spores from a beneficial mold explodes softly in my kitchen, or I
can smell in the soil the inkling of a spring supper, I feel like this intention
is not ludicrous at all. And not optional.