Book "Salumi"

The craft of Italian salumi, now accessible to the American cook, from the authors Michael Ruhlman and Brian Polcyn . Their best-selling book, Charcuterie, inspired a revival of artisanal sausage making and bacon curing ..

 

This book, Salumi, delves deep into the Italian side of the craft, exploring and simplifing recipes and the techniques of dry curing meats. As people have become more aware of the sources and methods of making our food, an increasing number of those home and professional chefs long to learn fundamental methods of preparing meats in the traditional way.

 

Includes  recipes for the eight basic products in Italy’s pork salumi repertoire: