Salumi: The Craft of Italian Dry Curing (Hardback)
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Short Description for Salumi The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.
- Published: 09 October 2012
- Format: Hardback 288 pages
- ISBN 13: 9780393068597 ISBN 10: 0393068595
- Sales rank: 35,563
Full description for Salumi
Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage-making and bacon-curing with their surprise hit, the "excellent" (The Economist) Charcuterie (ISBN 978 0 393 05829 1). Now they delve deep into the Italian side of the craft with Salumi. 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 pig. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.