🎉 Get a Free Gift with Every Purchase Over $65+
🎉  Get a Free Gift with Every Purchase Over $65+
-9%Sold out

Book- SALUMI- The Craft of Italian Dry Curing. By- Michael Ruhlman

$59.90

This book has recipes and step-by-step techniques with illustrations to guide you through the process. The craft of making salumi. Once practised as a matter of survival, Italian salumi is a form of preserved meats, primarily parts of the pig, commonly known as prosciutto, coppa, pancetta, guanciale, and salami in the world.

Out of stock

SKU : 9780393068597 Categories ,
Description

Description

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. 

Shipping Information (Approx)

Additional information

Weight 0.68 kg
Dimensions 30.00 × 26.00 × 3.00 cm
Shopping cart
Sign in

No account yet?

Book- SALUMI- The Craft of Italian Dry Curing. By- Michael Ruhlman

$59.90

Out of stock

Shop
Wishlist
0 items Cart
My account