My rating: 4 of 5 stars

I love sausages and cured meats, so I was thrilled to check out this book. It is far more than just a cookbook, though. It is informative, entertaining and inspiring to read.

In the spirit of full disclosure, I have NOT actually made any of these. My current kitchen is tiny and I need a couple of items to really get into charcuterie that I really don’t have room for right now. We are getting ready to move, however, so I am hoping for a larger kitchen so I can dip into this book.

My husband discovered mortadella on our first trip to Sicily, so I was thrilled to see the recipe included here! To make it even more authentic, add some shelled pistachios to the mix before you stuff it! Nduja is another Italian salami that I’ve wanted to try. I’ll be interested to see if I can pull it off!

If charcuterie interests you, I definitely recommend this book! It’s fascinating and while it doesn’t have a huge number of recipes, they didn’t stick with the most simple, easily obtainable types, but gave you a nice variety to choose from.

I received a copy of this book from New Society Publishers through the Lisa Ekus Group for my honest review. All thoughts and opinions are my own.