Salumi: The Craft of Italian Dry Curing

Delves into the world of drying and curing meat, offering recipes and simplified techniques for making traditional Italian pork salumi--from pancetta, prosciutto, and salami to guanicale, coppa, and spalla.
The authors behind Charcuterie delve into the world of drying and curing meat, offering 100 recipes and simplified techniques for making traditional Italian pork salumi--from pancetta, prosciutto and salami to guanicale, coppa and spalla. 35,000 first printing.
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.
The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.

The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.