This book is a record of my experience and drawn from a diary in which I kept recipes, observations and results over the past four years. Hence, the title to this book. It is not intended to be a scholarly work nor a literary one. Neither is it intended for commercial use in which I understand premixes of spices and cures are common place. It may, however, provide some assistance to those who are interested in some homemade charcuterie. It was written primarily because the books that were available to me I did not find helpful. They were either based on imperial measurements (not metric) or just really old. Some of the books used products which I could not source reliably or at all (“saltpetre” for example) or which I did not understand (“Boston butt” comes from the front end of the pig not the rear end, for God’s sake!). Some of them were predicated on equipment or conditions which I could not possibly replicate at home (“…incubate at 27°C and 85%RH for 12 hours then increase humidity to 95°C and reduce temperature to 14°C for the next 12 hours…” ); or suppliers who would not supply to me, on the other side of the world. Most of all they usually did not explain exactly what was going on in the process of charcuterie, a matter as to which I became intrigued just because they did not explain it or explain it to my satisfaction. All these things made me write this book. It is written by reference to my conditions and access to supplies and suppliers in Australia in 2017. Hopefully it is relevant to you.

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