| Summary: | "This book is not only a cookbook of charcuterie (a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from cow and pork), it is also part of the story of a Chilean chef who works with cowboys and slaughterers, with farmers and butchers, in a constant search to obtain high-quality products, which respect the harmonious development of livestock and, best of all, it makes our memory travel, just as mine always returns to the table of my mother and my grandmothers, at which point I did not even intuit that the kitchen was going to make me what I am.".
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