Photo by JD Sullivan!
Many have asked when our book, Salumi, a follow up or really continuation of our
Charcuterie, will be out. I finished the rewrite earlier this summer, and Brian, chef-owner of
Forest Grill, my co-author whom I first wrote about in
Soul of a Chef, finished up recipe testing, so the book is now slated for a summer 2012 publication.
The book is devoted solely to the Italian craft of dry-curing meat. Salumi is the general term for these meats. Above were some trials I dried in the wine cellar of my dear friend, JD SULLIVAN!!! It proved to be ideal, and a nice patina of beneficial mold grew naturally on the salame above. In the foreground is guanciale, dry-cured jowl. I'm slicing some coppa; also on the board, tied, is lonza (dry-cured ...
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Taking a breather and have have been eating load upon load of NC clams. So good and so delicious.
