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