Nick Romano
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Nick Romano

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Nick Romano – From the Block to the Backwoods: Preserving Tradition, One Cut at a Time Hello there—I’m Nick Romano, a 40-year-old butcher, small business owner, and lifelong lover of all things meat, flavor, and family. If you’ve ever stood in your kitchen wondering how to keep meat fresh for weeks on the trail, or if you’ve wanted to learn how to bring old-school preservation techniques into your modern life, you and I are already on the same page. I didn’t stumble into the meat business—it runs through my veins. My story begins in a family-owned deli, nestled in the heart of a close-knit community, where the backroom smelled of smoked hickory and the walk-in fridge held secrets passed down through generations. That’s where I first watched my grandfather work his craft—a master butcher with rough hands and a heart of gold. He didn’t just cut meat; he respected it. He taught me about balance, timing, preservation, and the joy of feeding others something made with care. While my grandfather’s business eventually passed to my cousin, who kept the family’s beloved deli running for decades, I carved my path (pun intended). I launched my meat shop, focusing on local sourcing, honest cuts, and preserving the kind of quality that can’t be faked. And while I love my shop, what lit a fire under me was learning the lost art of preservation. In the age of refrigeration and convenience, so many people have forgotten how to keep meat without relying on a freezer. But for campers, RVers, hikers, and off-the-grid adventurers, it’s not just a luxury. It’s essential knowledge. That’s why I wrote this book. This book isn’t a fancy cookbook with glossy pictures and impossible recipes. It’s a working guide—a handbook for real people who want to learn how to dry, cure, smoke, salt, and store meat in a way that respects tradition and supports your lifestyle, whether you’re deep in the woods, on the road, or just prepping for emergencies at home. I take you back to the basics—stuff our grandparents knew by heart—and teach you how to apply it today. No gimmicks. No shortcuts. Just solid, tested techniques that work whether you’re preserving beef, pork, venison, or fish. And don’t worry—you don’t need a whole butcher’s setup or a hundred pounds of meat to get started. I designed this book with the beginner in mind. If you’ve got the curiosity, I’ve got the know-how. We’ll walk through everything step by step, from choosing the right cuts to building your small smoker, to storing your finished product safely and confidently. This isn’t just about meat. It’s about self-reliance. It’s about knowing how to take care of your family, provide real food that lasts, and reconnect with the old ways that still make sense in a fast-paced world. Outside the butcher shop, I’m a family man. I live with my wife and our kids just outside town, and when I’m not elbow-deep in brisket or hanging sausage to cure, you’ll find me in the backyard with a smoker going, passing down what I know to my kids, just like my grandfather did with me. If you’ve ever dreamed about slicing into a piece of jerky you cured yourself, or building a food supply that doesn’t rely on power grids and plastic packaging, I’m here to show you it’s possible. You can do this. And you might even have fun doing it. Whether you're a hiker, a weekend camper, a homesteader, or someone who loves food with soul, this book was made for you. — 🥩 “Preserving meat isn’t just about food—it’s about preserving freedom, tradition, and the pride of feeding your family with your own two hands.” Warm Regards, Nick Romano
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