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	1.	Developments in meat science-4 by Lawrie, Ralston. Publisher: London: Elsevier Applied Science, 1988Availability: Items available for loan: City Campus Library (1). Location(s): Level 5 Lending 664.9 LAW. Place hold
	2.	Smoking, curing & drying : the complete guide for meat & fish / Turan T. Turan. by Turan, Turan T [author.]. Publisher: London : Apple, 2015Availability: Items available for loan: City Campus Library (1). Location(s): Level 5 Lending 641.49 TUR. Place hold
	3.	The complete book of butchering, smoking, curing, and sausages : how to harvest your livestock & wild game / Philip Hasheider. by Hasheider, Philip, 1951- [author.]. Edition: Second edition.Publisher: Minneapolis : Voyageur, 2017Availability: Items available for loan: City Campus Library (1). Location(s): Level 5 Lending 664.9 HAS. Place hold
	4.	Charcuterie : how to enjoy, serve and cook with cured meats / Miranda Ballard ;photography by Steve Painter. by Ballard, Miranda [author.] \| Painter, Steve [illustrator.]. Publisher: London : Ryland Peters & Small, 2018Availability: Items available for loan: City Campus Library (1). Location(s): Level 5 Lending 641.66 BAL. Place hold

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