Comments on: Salumi, It’s Here!

By: Joe Massie

Joe Massie — Mon, 22 Oct 2012 18:14:28 +0000

Thank you. I used your map this weekend. I was in Vermont and stopped by Vermont Salumi and Vermont Smoke and cure.

By: Ben Moscia

Ben Moscia — Tue, 28 Aug 2012 01:51:02 +0000

After my first look-through, the book is amazing. I loved the message in the forward. You are great at summarizing our food philosophy.

By: Epicuranoid

Epicuranoid — Sun, 26 Aug 2012 18:01:21 +0000

Just in time for my new 1.5 HP #22 grinder

By: Paul

Paul — Sun, 26 Aug 2012 16:36:39 +0000

Received Salumi last week. Great work.
Thanks Michael and Brian.

By: Frank

Frank — Wed, 22 Aug 2012 18:57:29 +0000

Chef,
Already have some lonza curing in the wine fridge., thanks!…just thinking..any advantage to vacuum sealing after a dry cure is applied? Maybe eliminate weighting and or overhauling?

By: Tim

Tim — Wed, 22 Aug 2012 14:05:16 +0000

I add my Congrats – unfortunately I have to wait for Christmas to read it, since the kids saw this and said “We know what to get Dad”.

Is the Italian butchering similar to Austrian seam butchery?

By: Adriana

Adriana — Wed, 22 Aug 2012 13:03:17 +0000

Just got my copy. Outstanding. Brilliant sequel of Charcuterie. Have been supplying a restaurant in São Paulo, Brazil, with salumi cured and aged thanks to your guidelines (and Bob del Grosso’s advice through email…) since last year. Great work, many thanks.

By: ruhlman

ruhlman — Tue, 21 Aug 2012 18:57:06 +0000

thanks for adding another salume source to the list!

By: Rick

Rick — Tue, 21 Aug 2012 18:46:03 +0000

I am definitely buying this book. I don’t know if it has been mentioned but you must include in your listing of salumerias Salume Beddu in St. Louis. I am on a temporary work assignment here and have been enjoying their local product. They supply many restaurants in the area and have been on several of the national cooking shows. See their product at salumebeddu.com.

By: ruhlman

ruhlman — Tue, 21 Aug 2012 18:23:01 +0000

my apologies to the fatted calf. there are getting to be too many to keep track of!

By: ruhlman

ruhlman — Tue, 21 Aug 2012 18:22:19 +0000

youre learning the first skill of salumi. patience!

By: ruhlman

ruhlman — Tue, 21 Aug 2012 18:21:40 +0000

I love electronic versions because they’re so easy to search.

By: Natalie Luffer Sztern

Natalie Luffer Sztern — Tue, 21 Aug 2012 15:52:45 +0000

Mazel Tov!

By: Sean Maki

Sean Maki — Mon, 20 Aug 2012 16:52:23 +0000

Received my copy on the 16th as well. Can’t wait to dive in. Bringing a large black to butcher on Wednesday and will be starting a guanciale this weekend. Can’t wait!

By: Peter Chenaux

Peter Chenaux — Sun, 19 Aug 2012 06:04:26 +0000

Just got the book today, and it looks great. Really happy to see a recipe for Nduja. One place you didn’t mention is The Fatted Calf in SF and Napa (www.fattedcalf.com). Great selection of salumi and other charcuterie made with heritage pork in house.

By: Stott Noble

Stott Noble — Sat, 18 Aug 2012 23:04:58 +0000

My wife pre-ordered it for my birthday. It’s hidden somewhere in the the house but i don’t get it until 9/6. It’s killing me!

By: Victoria

Victoria — Sat, 18 Aug 2012 01:35:25 +0000

I am out of town, but I can see that my copy has been delivered to NYC. Can’t wait to read it. Both my grandfathers were butchers; my grandfather in England was a pork butcher (he made the pork pie you like so much).

By: Seth Weil

Seth Weil — Fri, 17 Aug 2012 16:14:21 +0000

I got mine yesterday!!!

By: Jennifer Sanborn

Jennifer Sanborn — Fri, 17 Aug 2012 13:07:16 +0000

Just got my copy last night… now scheming on how to get a pig butchered…

By: Allen

Allen — Fri, 17 Aug 2012 10:36:22 +0000

I love a hardcover cookbook, but they get so abused in my kitchen, at least the good ones; like Charcuterie. I’m debating on getting the Kindle version, no food stains or wrinkled pages, easy to access anywhere, but to have them side by side on the shelf seems like the way to go. And I’m a sentimental fool by nature. Need a cocktail post so I can think about it properly.