Salumi: The Craft of Italian Dry Curing - Ruhlman, Michael, and Polcyn, Brian

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 ... Read More

Salumi: The Craft of Italian Dry Curing 2012, WW Norton & Co, New York

ISBN-13: 9780393068597

Hardcover

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