Salumi: The Craft of Italian Dry Curing, Michael Ruhlman & Brian Polcyn
Michael Ruhlman and Brian Polcyn's 2012 follow-up to *Charcuterie* (2005), focused entirely on Italian dry-cured salumi. Covers whole-muscle cures (prosciutto, coppa, pancetta, bresaola, lonza, lardo) and ground-meat salami families (Toscano, Genoa, finocchiona, soppressata, 'nduja). Brian Polcyn is a working charcutier; Ruhlman is the writer. Recipes include weight-percentage cure ratios, hydration targets and aging timelines.
About this product
Second half of the book covers cooking with cured meats — pasta sauces, regional dishes, sandwiches. 288 pages; mix of full-colour process photography and finished plates.
- Pages
- 288
- Format
- Hardcover
- Publisher
- W. W. Norton
- Year
- 2012
- ISBN
- 978-0393068597
- Coverage
- Whole-muscle and ground salumi