Salumi: The Craft of Italian Dry Curing

Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)

The Art of Making Fermented Sausages

Home Production of Quality Meats and Sausages

Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How)

Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions

In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods

Sausage Making: The Definitive Guide with Recipes

Meat Smoking And Smokehouse Design

The Sausage Cookbook Vol.1: Sausage Making Recipes [50 Fresh Sausage Recipes and 18 Cured Sausage Recipes]

Sous Vide - The Art of Precision Cooking (Over 100 recipes)