You Say Salumi…

August 16, 2012

Michael Ruhlman’s latest book is out. Salumi: The Craft of Italian Dry Curing, coauthored with Brian Polcyn, is “the follow-up to our previous love song to animal fat and salt. The new book focuses on dry-curing meat, both whole muscles, such as coppa and pancetta, and ground meat, such as salami.” It’s a do-it-yourself that Ruhlman says is simpler than it seems. Or you can just salivate while staring at the beautiful pictures in the book, which will then compel you to visit your nearest salumeria or Italian deli. That’s fine, too. However you get your hands on the meat, there are more than 100 recipes to use them. Seriously, what’s not to love?

(And don’t forget: All salamis are salumi, but not all salumi are salami.)

{ 1 comment… read it below or add one }

Aaron October 10, 2013 at 5:37 pm

Congratulations! What a greatly informative book. I just finished reading it, as well as Charcuterie. Both well written and enjoyable. I have a question about drying environments. At my restaurant we have a room that was set up to dry pasta but that didn’t work out. It has temp and humid controls. One wall is glass windows and wood. The other large wall has the original brick. I wonder if you might have a comment on using this room, and how the brick may affect my results. Is it worth a try? Or is this an open invitation for bad mold?
Thanks!

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