Cover art for Salumi
Published
Norton, October 2012
ISBN
9780393068597
Format
Hardcover, 288 pages
Dimensions
26.4cm × 21.1cm × 2.5cm

Salumi The Craft of Italian Dry Curing by &

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This book explores and simplifies the recipes and techniques of dry curing meats. 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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