Description
Book Synopsis: The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. 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. 100 illustrations; 16 pages of color photographs
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Unlock the secrets of Italian salumi with Salumi: The Craft of Italian Dry Curing. From the best-selling authors of Charcuterie, Michael Ruhlman and Brian Polcyn, comes a comprehensive guide that brings the art of dry curing meats to the American cook. Delve into the traditional recipes and techniques that have been passed down through generations in Italy, and learn how to create your own mouthwatering creations.
In an era where the source and methods of our food have become a hot topic, many cooks and professional chefs are eager to explore the fundamentals of preparing meats in the traditional way. With Salumi, you can learn the secrets of guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami – the eight basic products in Italy’s renowned pork salumi repertoire. Whether you're a seasoned meat enthusiast or a complete novice, these recipes and techniques will empower you to create your own artisanal masterpieces.
Salumi goes beyond just recipes, providing a thorough understanding of the art of dry curing. With 100 recipes and stunning illustrations, you'll discover how ancient methods have been updated and perfected for modern kitchens. Additionally, the book offers step-by-step instructions on how to butcher a hog, both in the Italian and American ways, providing a truly immersive experience into the craft.
Bring the flavors of Italy to your kitchen and amaze your family and friends with your newfound skills in artisanal salumi making. Don't miss out on this opportunity to learn from the experts themselves. Order Salumi: The Craft of Italian Dry Curing now and take a step towards becoming a master of the ancient art of dry curing meats.
Order Salumi: The Craft of Italian Dry Curing and start your journey into the world of artisanal salumi today!
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