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:
Related links of interest:
- My post on the Saving Graces of Pigs and Charcuterie
- Charcutepalooza lets make meat.
- Salumeria Biellese in NYC partners with me for some Opensky specials, awesome salumi, highly recommend.
- Celebrate the whole pig in Traverse City, Michigan at the annual Pigstock TC 10/17-10/19.
© 2011 Michael Ruhlman. Photo © 2011 Donna Turner-Ruhlman. All rights reserved