Dry-cured porks flavours are a taste of the landscape and climate. The ultimate slow food, it has served as a crucial food source for many cultures. It doesnt need to be complicated to make. Science teacher Hector Kent has written the book he wished hed had when he made his first prosciutto: one that brings together the critical components of curing in the simplest form possible, with illustrations to assure the reader of safe and delicious results.