Non-Veg Cold Cuts: Terra vegan series by Nemo – Vol. 3 – uk english version

Discovering that tradition can evolve is at the heart of Non-Veg Cold Cuts, the third volume in the Terra Vegan series by Nemo.
A book that reinterprets the most iconic Italian flavours – hams, salamis, pancetta, mortadella, bresaola and speck – through a completely plant-based, natural and sustainable language.
In these pages, Nemo guides the reader step by step through the art of self-production, offering detailed recipes, accessible techniques and creative solutions to achieve surprising results with simple, genuine ingredients. Each preparation is the result of careful research into textures, aromas and cooking methods, to recreate everything that seemed indispensable in Italian gastronomic tradition in an ethical and plant-based way.
From Prosciutto Cotto Felice to Sbriciolona Veg, from Ventricina to vegetable ‘Nduja, to Smoked Salami and Veg Lard, each recipe is a small revolution made of knowledge, freedom and passion. No animal ingredients, no compromise on taste: just balance, authenticity and respect for the Earth.
The book opens with a clear and comprehensive introduction to the technical basics of home production — natural thickeners, steam cooking, liquid smoke smoking, aromas and spices — providing the foundations for creating your own ‘non-cured meats’ with realistic texture, aroma and colour, but 100% plant-based.
Non-Veg Cold Cuts is not just a recipe book: it is a manual of culinary freedom, an invitation to experiment, reduce waste and rediscover the pleasure of ‘homemade’ food.
Technical precision is combined with a narrative tone, transforming each recipe into a story of ethical and conscious cooking.
Produced in accordance with the Terra Vegan editorial protocol, the book is in a practical A5 format, ideal for consulting in the kitchen, with numbered recipes, storage notes and variations to suit every season and personal taste.
Perfect for those who have chosen a plant-based diet, those who want to reduce their consumption of industrial products, or those who simply love to experiment with curiosity and respect.
With Non Salumi Veg, Italian tradition meets ethical innovation: cooking becomes an act of love for life, nature and the freedom to choose what to put on the table.