To celebrate this week’s publication of Salumi, my and Brian Polycn’s deeper quest into the craft of dry-curing meat, I’m giving away three copies signed by both me and Brian to three commenters on this post.

For those who aren’t clear on the definition (and Italians don’t make things easy), salumi refers to Italian cured or preserved meats—mostly dry-cured, and mostly made from pig parts—everything from guanciale to mortadella to prosciutto. Salami, with an A rather than a U, are dry-cured sausages and are one of the many preparations that salumi comprises.

My aim, as in much of my cookbook work, is to simplify what seems to be complicated. When I walked into my first salumeria, I was astonished by the variety available. Case upon case of salumi, whole sections devoted to different kinds of lardo, different types of prosciutto, and so many styles of salami the mind boggled. It was like entering a pork version of Willy Wonka’s candy factory.

But the fact is that all of salumi is easily divided into eight basic subcategories, and once you break it down this way, this ancient craft is welcoming.

In Salumi, we describe these eight categories, give eight fundamental preparations for each, then go on to give 100 recipes that are all variations on the Big Eight. There are instructive illustrations on how to break down the pig specifically for salumi cuts (how to capture the entire coppa, or neck muscle, usually bisected in American-style butchery, for instance). There are color photography inserts of Brian’s finished salumi. And the final section of the book includes recipes for dishes that use salumi (we know not everyone wants to dry-cure their own ham or make salami, but today excellent salumi is for sale across the country)—such as Chickpea, Roasted Garlic, and Guanciale Salad, Vegetable Soup with Acini di Pepe and Pancetta, and Cotechino with Lentils. And even a real pizza with real salami on it.

There’s been an extraordinary resurgence in the craft of preserving meats, once a necessity for a community’s survival, now practiced because it creates food like no other. Embraced by chefs and home cooks alike, we’re betting it’s only going to grow—and this a very good thing indeed.

To be included in the giveaway, just leave a comment with a working email by 11 am eastern time Friday. (Sorry, can only do United States.) Because this is do-it-yourself intensive, I’d love more ideas for DIY projects, if you have them. Winners will be announced on Twitter (folo me @ruhlman) on Friday at noon eastern.

Happy curing!

Other links you may like:

© 2012 Michael Ruhlman. Photo © 2012 Donna Turner-Ruhlman. All rights reserved.


506 Wonderful responses to “Salumi—Signed Copies Giveaway!”

  • Dave

    I have an amazing grass fed pork belly in my freezer waiting for this book!

  • Annette

    I am Italian (from Sora, Provincia di Frosinone) and your book speaks to my heart as I was raised on cured meats and sausages of all kinds. Would love a signed copy for my foodie book collection 🙂

  • Jesse

    I’ve had a great time with projects from “Charcuterie” and am really looking forward to making and eating things from this book. I’m also looking forward to what will surely be a broader availability of the kinds of things that used to be unseen outside of Europe. It’s already happening!

  • Raphael

    I would love a copy of this book! I tried, with limited success to make copa once… maybe next time I get it right!

  • Chris

    I have thoroughly enjoyed reading Charcuterie and am really looking forward to Salumi and working through that book. It would be really cool to have a signed copy!

  • Mark Leone

    Bless your heart, Mr. Ruhlman, for always taking us on a journey deep into the heart of a cook throughout all of your writing. In each of your volumes, you have truly covered all of the faculties required of great cooking. Works like “Reach of/Soul of a Chef” draw us into the culinary art and explores it as a spiritual, almost transcendental exercise. “Ratio” touches on the sort of empirical understanding of cooking and simplifies it to make us more precise and masterful in the kitchen. And a book like “Salumi” appears to be one that captures the nostalgia, history, and simplicity of an art form, which I think helps us, as both eaters and cooks, to cultivate a necessary appreciation for food and the beautiful ways it can be interpreted.

    I’m not gonna lie … I would love a signed copy of this book. But moreover, I just wanted to take this opportunity (which I have been meaning to take since I read “Soul/Reach” years ago) to tell you that I salute you as both a brilliant wordsmith, passionate chef, and great culinary mind.

  • shelley butler

    I have thoroughly enjoyed Charcuterie, and bought a copy after I ran out of library renewals, as thought it would be an essential book in my cookbook library. The Pate Grandmere (with a few additions of juniper berries and interior garnish), was voted my best country pate yet by family. I am sure that Salumi will be just as valued! Would love a signed copy!

  • Steve P

    I’m a newbie home chef in waiting (i.e. I’m trying to impress my wife!) but I’m inspired by your approach to breaking down the massive amount of info on cooking into bite-sized chunks that make it fun. Thanks and good luck with your new book…

  • Tim W

    Please pick me! I’d be using it as a wedding present to my little sister! How can that not win!?!

  • Dee

    I first encountered salumi among the wonderful Italian shops in Boston. I can still remember how gorgeous it looked and how wonderful it smelled. Tasted? Mmm. It was very good. Might I try and make it from scratch? I could be persuaded.

  • Patrick Housh

    A couple of suggestions for some future DIY projects:
    1. Homebrewing and home cocktail bottling. Plus liqueurs to make at home, such as Bierlikor using Dark wheat beer and vodka or Barenjager using honey and vodka.
    2. Cured meats and sausages from additional regions of Europe, i.e France (Montbeliard), Germany (Bündnerfleisch would be great to learn how to make at home or authentic Black Forest Ham “Schwarzwalder Schincken”).

  • Beth

    Not sure if it’s in the new book but I would love to know how to safely make a small curing box. Also making the best use out of a very small kitchen, ie: where/how to hang equipment, keep books, many spices. I just moved from a 2000+ house to a 400′ cottage apartment and am finding myself so flustered it’s hard to cook!

  • Matt

    I’d love a signed copy of the new book! That one could stay clean while I use the other in the kitchen…

  • NancyRing

    I would love to be gifted a signed copy of this book. I am still reading and enjoying 20 – I’ll start cooking from it in a few weeks!

  • Gabi

    I am trying to get my fiance as captivated by turning raw cold meat and seasoning into salumi as I am! Cured meats are so interesting to make and eat.

  • David Warren

    I would a love to have a signed copy, however I hope you will send an email to me as I don’t have a twitter account.

  • JE

    My wedding registry includes a meat grinder, sausage stuffer, and wine fridge (for curing.)

  • Ryan K

    I’ve always been an avid cook, but your book ratio changed my life. My passion for cooking has increased 10 fold. I owe much of that to you. Thanks Michael!

  • Naomi K

    I need one more reason to push my husband into buying me a wine fridge for dry curing meats, so I would love a signed copy of the new book.

  • Lori K

    I’m a commercial artist who loves to read cookbooks but I have to admit, for me, looking at the pictures is the best part! A cookbook has the ability to be a work of art – it has the ability to bring all your senses to life. I applaud you for your tasteful use of fonts and artistic touches – the photography is beautiful. It’s true what they say, “You eat with your eyes first!”

  • Scott M

    I am very interested in making my own cured meat. I have started with some simple things from Charcuterie. Would love to see what I could do with Salumi.

  • Dano

    Looks like another fine book Michael. If not a winner, I’ll be picking up a copy nonetheless.

  • John S.

    Charcuterie was great! I’m looking forward to Salumi. What about a book on butchering animals, or at least different ways of breaking down, say, a side of beef or primals of other animals and the traditions of other countries as well as the US? You could go into history, techniques, and how a home cook can break down their own pork, etc. if they didn’t have availability to an Italian (or other culture) butcher? Examples: Why the French cut their steaks slightly differently than we do? Or how to cut for some obscure dried meat product popular elsewhere?

  • Brian

    It’d be amazing to get a copy from you Michael. I’m embarking on a lot of exciting food projects myself and this would really give me a boost of confidence!

  • Victoria

    When I win the lottery I will spend my time investigating all forms of DIY food crafts such as cheese making, fish preservation ( whether it’s smoking, gravlax or ceviche), breadmaking, sausage.. are just a few that could be explored at great length.

  • Ford

    I have worked my way through my worn copy of Charcuterie and would be ecstatic to continue with Salumi.
    Thank you!

  • Al W

    My daughter, who is now 11, has been accompanying me on Saturday mornings when we visit Carlton Farms Meatpacking plant here in Oregon for a few years now. That is the day they have fresh primal cuts and all the nasty bits and parts out for sale. My daughter does not think food is raised in little styrofoam trays. I have practically worn out my copy of Charcuterie. My kids refer to our basement as Dracula’s Den when I have meat hanging from the rafters. And my wife thinks nothing of ducking under a hanging pancetta on her way to do laundry. Yes, I’m a sexist pig, but that is the division of labor in this house. Keep up the good work Michael. Thank you.

  • Kellen Ferkey

    Since I started showing interest in working with charcuterie and such, over the past four years, I have recieved four, count em, four copies of Charcuterie as gifts. Oh how little did my friends & family know. I had been using the book to make Pancetta, Pastrami & Sausages all that time. I would absolutely love to get my hands on a signed copy for my restaurant, scratch that – signed copy for me, and an unsigned one for the restaurant. Thanks so much for being so honest with your approaches and lessons you have learned along the way. When I teach at my restaurant I like to remind my employees that I have done a lot of screwing up in my time to get to know how to do the right thing!

    Thanks again,
    Kellen Ferkey

  • Mike

    Oh my, cured meats may be the key to world peace. I am trying to do my part…

  • Fred S.

    I look forward to curing some types of salumi I wouldn’t ordinarily be able to try.

  • Betty

    Stopped by to browse Friday cocktail hour recipes. I know it’s only Thursday! Maybe tomorrow night I’ll be toasting a signed copy of Salumi 🙂

  • Patrick Barringer

    This and Charcuterie are definitely on my want list. Hopefully this contest will save me a few $$ =).

  • Brian Shaw

    I never win anything so I bought my own copy. I promise not to forge your signatures in it, though. Don’t bother picking me… I just wanted to telly that I like it so far. I’ll be starting Coppa this weekend.

  • Brian Shaw

    p.s. How about focussing a future effort on what we can do with blood and guts… culinarily speaking of course!

  • Allison

    As an avid pork fanatic, I’ve been awaiting this book for months. Unfortunately, I don’t have the funds for a cookbook at the moment. Please enter me in your drawing. Thanks in advance.


  • Andy

    I would love to be able to share this with my students and encourage them to do this on their own at home. Thanks for offering this.

  • Patrick Sweeney

    Thank you for Ratio. Finally I can make my own brines and not rely on a recipe.

  • Tom D

    To cure or not to cure, that is the question. Whether ‘tis nobler in the gut to suffer tasteless steamed loin of pork, or to deploy the miraculous powers of salt against bland food, and elevate even the nasty bits to haute cuisine? To salt, to smoke, to brine, to end the heart-ache, nay I say heart-burn, of uncured meats. Perchance to dream of prosciutto, coppa, lardo, guanciale. There’s the rub; me thinks it a blend of toasted fennel and coriander, black pepper and garlic. The pangs of hunger call me to action. Only in the acquisition of Salumi may my soul rest, and all sins against meat be forgotten.

  • allen

    You’ll have to sign my moobs since I have Kindle, Michael on left & Brian can sign the right one. I will never wash my man boobs again.

  • Jennifer Brakenwagen

    Michael, Thank you, once again, for taking the time to write a book that shares knowledge rather than just recipes. Surely many of the commenters here value the difference in your writing as much as I do. Looking forward to both this book and Bouchon Bakery later this fall.

  • Amanda Fisher

    I’d love a copy. I love “Chaucuterie” and have made a bunch of things from it which have been fabulous! so I’m really looking forward to this one.

  • Kevin

    23515 N.E. Novelty Hill Road
    Suite B221 #241
    Redmond, WA 98053
    Just to make it easy… 🙂

  • Donte

    Would a great addition the Curing Saga. Charcuterie was a step forward to something that I grew up with and always want to know more about. Salumi, is Italy the land I wish to revisit. Some other projects, I have been playing with are Lomo, and Chorizo. With success on both. Eastern Europe I think maybe a good direction as well. Thanks again…

  • Weston Richards

    I have a very well worn and well loved copy of Charcuterie and would love a signed copy of Salumi to put next to it please.

  • Mitchell Kemper

    I work at Marcella’s, a rustic Italian restaurant that was voted best Italian in Columbus, OH, and we serve many cured meats. I would love to learn how to make cured meat on my own and this book would be a great tool.

  • Paul Michael Smith

    I’ve really enjoyed your other books, looking forward to this one.

  • Jackie Callan

    I’d love a copy. Spent years as a vegetarian and I was brought back to eating meat, by realizing all the flavors I was giving up.

  • Brendan

    Yes, please! I can’t get enough of your books. I’m particularly smitten by Twenty’s double-boiled, scrambled eggs right now.

    • Brendan

      Also, as for more DIY projects, I vote to continue the food preservation “line” you’ve follwed now, vinegars (Sawyer’s beer vinegar recipe rocks!), pickling, canning, jelly-ing/jamming, etc.

  • chad

    My wife refers to my kitchen DIY projects as “Adventure Cooking”. Homebrewing is my go-to when I need a fix – recipe formulation and cooking followed by fermentation and long anticipation.

  • Sam

    My girlfriend’s father just bought a pig and has offered me the head. My gf is not too happy w the idea of eating a head, so I’m hoping to make something irresistible to show her that it is not as scary as it sounds.

  • Joe Massie

    I love sausage. This would be the ultimate addition to my smoked, cured, stuffed, fermented meat book collection.

    • Joe Massie

      P.S. I am going to make the pork rinds you have a video of, this weekend.

  • O. Pau

    Really looking forward to this book. Please count me in for the giveaway. Thanks.

  • Beachfinn

    I’d love a signed copy, though i will most likely buy a copy anyways. My copy of charcuterie is by far the most used reference book i own and was, the main inspiration to start curing, pickling and grinding just about everything. Pig spleen, chicken liver terrine, anyone? Oh, this BTW is the only book from you that i do not own yet 🙂

    As for DIY projects, cheese.

  • Haverly

    Loved Home and The Elements of Cooking, so am sure I’d love this one too!!

  • Tim E

    After returning from vacation after sampling countless varieties of salumi, I’d love to see the process that goes into it. Also, I need to add to my ever growing collection of Ruhlman books. 🙂

  • Carl Hollifield

    This book would looks great next to “Charcuterie” in my kitchen. Thanks for the blog and the books, always good reading.

  • Mike Draper

    Would love a copy. But my wife will hate you if I start hanging meat in the basement.

  • Chad

    Would love to add this book to my arsenal of info. As a soon to be culinary school graduate (7 more weeks) and a Clevelander out west, it would be great. Have an awesome holiday weekend.

  • Chris McDaniel

    I already have it, but I’ll give my unsigned copy to my local library if I win.

  • Adam

    i might still need a place to dry-cure, but that won’t stop me!!

    craving this

  • drew

    Stop making cookbooks, my girlfriend is going to leave mefor her own health if I keep feeding her so much awesome stuff

  • Tom P

    Mr. Ruhlman, I got into charcuterie a few months ago, and it’s amazing. I have the first book, and since I live in SE Michigan I’ve had the pleasure of eating at BP’s place in Milford. Excellent stuff. This new work would be an excellent addition to my library, and I’d be honored to have it to read as I cut into the Mangalitsa prosciutto I hope to have ready this time next year. Thanks.

  • Melanie P.

    Hi Mr. Ruhlman – I really enjoy your books. I got Twenty a few weeks ago, and Amazon suggested Elements. I added it, forgetting I already had it!! But rather than return it, I felt it better to share your wisdom :). I gave it to my sister to introduce your books to her, and now she’s hooked too! I’d absolutely love Salumi.

  • Dawn

    I really enjoy Charcuterie, and am sure I’ll love all the instructions and recipes in this book too!

  • Adam D

    This is something I’ve been wanting to try for some time but was never sure where to start.

  • Sean McNerney

    This would be even better than getting Charcuterie for Christmas; my wife can buy me more pink salt this year, instead. How lucky am I?

  • Sandra

    I’ve got a wonderful source of good local pork at The Piggery, and the book would give me wonderful things to do with it. Actually, I suspect they may have a copy themselves already!

  • Andrew Markoulis

    I am a line cook here in Lake Tahke california. I have drooled over charcuterie and have not had enough money to purchase my own copy. I would love to be able to get a copy of salumi ad try out some of the recipes on my own and hopefully one day begins serving a real charcuterie plate! I’ll hit you straight- pick me!

  • Annette

    Yes please! We worked our way through Charcuterie ( as I tught myself how to make cheese and delishious breads ) and it would be wonderful to do the same with Salumi.