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Michael Ruhlman and BrianPolcyn inspired a revival of artisanal sausage making and bacon curing withtheir surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes andtechniques of dry curing meats. As the sources and

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Michael Ruhlman and BrianPolcyn inspired a revival of artisanal sausage making and bacon curing withtheir surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes andtechniques of dry curing meats. As the sources and methods of making our foodhave become a national discussion, an increasing number of cooks andprofessional chefs long to learn fundamental methods of preparing meats in thetraditional way. Ruhlman and Polcyn give recipes for the eight basic productsin Italy's pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza,pancetta, prosciutto, and salami, and they even show us how to butcher a hog inthe Italian and American ways. This book provides a thorough understanding ofsalumi, with 100 recipes and illustrations of the art of ancient methods mademodern and new.

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Author: Ruhlman, Michael

Title: Salumi
the craft of Italian dry curing

Publisher: Norton

Additional Contributors: Polcyn, Brian

Imprint: New York : - Norton

Pages: 285

Edition: 1st ed

ISBN: 9780393068597

Language: English

Notes: Includes bibliographical references and index.

Statement of responsibility: Michael Ruhlman and Brian Polcyn ; photography by Gentl & Hyers/Edge ; drawings by Alan Witschonke

Characteristics: 285 p., [16] p. of plates :,ill. ;,27 cm.

Author (Original Script): Ruhlman, Michael

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