The Art and Philosophy of Producing Quality Pork Products
Posted: Sat Feb 08, 2014 6:09 pmThe Art and Philosophy of Producing Quality Pork Products, by Kirk Goldberg, is a companion DVD to Francois Paul-Armand Vecchio's book, Charcutier. Salumiere. Wurstmeister. In the video, Vecchio demonstrates and discusses breaking, boning and trimming pork in the Italian tradition. The DVD is burned to order, through Amazon.com.
http://www.amazon.com/Philosophy-Producing-Quality-Pork-Products/dp/B00HUZ8ZM8/ref=pd_bxgy_b_img_y
http://www.amazon.com/Philosophy-Producing-Quality-Pork-Products/dp/B00HUZ8ZM8/ref=pd_bxgy_b_img_y