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 loin) and a small ham. (Our salumi-loving offspring are in the background.) The ham I stuffed in a bladder is curing nicely in a mini-fridge in my basement.

Stay tuned and happy curing!

Previous related posts:

Salumi in America

Salumi in Northern Italy

Salumi In Northern Italy Part-2

Related links of interest:

© 2011 Michael Ruhlman. Photo © 2011 Donna Turner-Ruhlman. All rights reserved



28 Wonderful responses to “Salumi Update”

  • Kris

    Id love to see your curing station set up. Im wanting one of my own.

  • Wilma de Soto

    Wow! James is really growing up and seems intent on following in his father’s footsteps!

  • Anthony

    The salumi looks great! Any advice on starting a restaurant charcuterie program. I would appreciate any pointers and/or info.

  • JD Cowles

    Thanks to you and yours I have 10# of bacon in the freezer and 10# of pancetta curing as we speak. I will be on that book like mold (good of course) on a salami…

  • Nick Cane

    I recently set up a mini fridge into a chamber … having condensation issues. Would love to hear how you set yours up.

    • ruhlman

      i put a piece of foil beneath and angle it so that the condensation drips into the pan of salt water.

  • E. Straub

    I was just wondering whether I could use our wine cellar for curing sausages…

    • jdsullivan

      We cured the above in my cellar. It’s about 60 degrees and about 60% humidity. Seemed to work. J.D.

  • David

    Hey Michael, Any chance theres a prosciutto recipe in the new book?

  • allen

    That is one massive jowl, makes my guanciale look like it came from a suckling piglet.


    Looking forward to it, Michael. The salumi on the cutting board looks great. We’d love to review the book when it comes out. Good luck finishing it.

  • Zalbar

    Just a note, your coppa should be fully on the cutting board while slicing to avoid accidents, especially with children looking on.

  • Dave

    We’ve recently been working through the fresh sausage chapter from Charcuterie. We think we have it down now where our sausage is coming out moist. But most recent time, the backfat we used (which we purchased vacuum-sealed & frozen from a local butcher) had an odd smell, even after rinsing. We used it anyways and the sausage came out tasting just awful. Perfectly moist, but off-tasting. Can’t figure it.

  • jdsullivan

    Thanks for the bold credit, Mike. Usually, I just get a byline like “some jackass friend of mine…”

  • Peter B Wolf

    Would it be possible to include other Country’s meat curing methods, i.e. Germany, Spain, France as they all have their ways of this particular art of meat perservation methods


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