Book List:

-Toldra, Fidel. “Dry-Cured Meat Products” Food and Nutrition Press, CO. 2002

-Toldra, Fidel ed. “Handbook of Fermented Meat and Poultry” Blackwell Publishing, Oxford. 2007

-Warriss, Paul. “Meat Science 2nd Edition: An introductory text.” CABI, Oxford, 2010.

Grigson, Jane. “The Art of Charcuterie.” Ecco Press, NY. 1968.

-Mcgee, Harold. “On Food and Cooking”. Sribner, NY. 2004.

-Mazoyer and Roudart. “A History of World Agriculture: from the neolithic age to the current crisis”. Monthly Review Press, NY. 2006.

-Marianski, Stanley and Adam. “The Art of Making Fermented Sausages.” Bookmagic, FL. 2009.

-Marianski, Stanley and Adam. “Home Production of Quality Meats and Sausages.” Bookmagic, FL. 2010.

-Marianski and Gebarowski. “Polish Sausages: Authentic Recipes and Instructions.” Bookmagic, FL. 2009

-Toussaint-Samat, Maguelonne. “History of Food” Blackwell Publishing, Oxford. 1994.

-Applestone and Zissu. “The Butcher’s Guide to Well-Raised Meat” Clarkson-Potters, NY. 2011.