Understanding the Craft
Meat quality, cuts, fat, breeds, salt, seasoning, tools, hygiene, and process management form the technical foundation.
THE COMPREHENSIVE BOOK ON MEAT PROCESSING · VOLUME 1
The Big Book ofMeat Curing, Volume 1: Ham & Bacon
Production · Curing · Smoking · Aging · Enjoyment
An independent reference and practical guide by Ronny Paulusch. Original pages provide direct insight into the book's structure, visual language, and approach.
€69.00 Price
424 pagesFrom raw ingredients to the preparation process to mindful enjoyment.
Chapter 19Craftsmanship, Signature Dishes, Sensory Evaluation, and Serving.
HardcoverThread-sewn.
Ronny PauluschClinical practice, formula development, and professional classification.
"It's only once it's on the plate that all that hard work turns into the enjoyment that ultimately matters."
Homemade ham, a slice of flavorful bacon, or carefully aged jerky all start with a series of decisions: the raw ingredients, fat, salt, spices, time, temperature, and airflow all work together to shape the final result.
Volume 1 explains these connections and guides readers through the process—from selecting the meat to curing, drying, smoking, and aging, all the way to sensory evaluation and serving. Original recipes and practical experience serve as the common thread throughout.
Make Your Own Specialties
Raw ham—ranging from small cuts to whole legs—bacon and pork belly, cooked ham, hot-cured cuts, and dried meat are explored as specific production processes.
Deepen Your Enjoyment and Knowledge
Sensory evaluation, serving, pairing, tables, a glossary, and a recipe index guide the preparation process toward a precise description and thoughtful presentation.
THE BOOK
The Book in Pictures
CONTENTS
From Understanding to Application
The chapters follow a practical approach: understanding the fundamentals, mastering procedures, developing products, and consciously evaluating results.
01Meat Quality and Selection
02Cuts and Fat
03Breeds and Origins
04Salt and Seasoning
05Tools and Equipment
06Hygiene and Preparation
07Curing
08Firing and Drying
09Smoking
10Aging and Fermentation
11Measuring and Documenting
12Identifying and Evaluating Errors
13Raw ham, from small cuts to whole legs
14Bacon and Belly
15Cooked ham and hot-cured cuts
16Dried meat
17Sensory Characteristics of Ham and Bacon
18Serving and Pairing
19Tables, Glossary, and Recipe Index
ORIGINAL PAGES
A Look Inside the Work
Selected original pages illustrate the connection between design, expertise, and practical application.
PAGE 1 OF 7
The Introduction to Volume 1
Production, curing, smoking, aging, and enjoyment are viewed as a single, interconnected process.
APPLICATION
For hands-on practice, in-depth study, and enjoyment
The book combines a clear, subject-specific structure with practical approaches and language that makes the results easy to understand.
THE AUTHOR
Ronny Paulusch
Certified meat sommelier, author, and internationally active lecturer.
His work combines expertise in meat, sensory analysis, hands-on craftsmanship, and vocational training. His books are based on his own recipe development, teaching experience, and a commitment to making technical decisions understandable and verifiable.
More about Ronny PauluschSENSORY-ID LIBRARY
Also available electronically
This book is available in the Sensory-ID Library.
ORDER
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