Provenance / Canons / French / Garde Manger Charcuterie Curing
Garde Manger Charcuterie Curing
French Canon
2 entries
GAR.04.0001
Gravlax — Scandinavian-French Salt-Cured Salmon
Gravlax — from the Old Norse gravr (grave) and lax (salmon) — is a cold-cure preparation in which a …
GAR.04.0002
Salaison — The Art of Dry Salt Curing
Salaison — from the French saler, to salt — encompasses the entire discipline of dry salt curing as …