Salumi: The Craft of Italian Dry Curing (Hardback)

by Michael Ruhlman, Brian Polcyn

Format: Hardback 288 pages

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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.

Book details

Published
09/10/2012

Publisher
WW Norton & Co

ISBN
9780393068597


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