Thanks to the more than 500 comments for the signed copies of the Salumi giveaway.
The winners, chosen via random.org:
Jeff Knox, of Charlotte, NC
Chef Carlin, of Atlanta, GA
And Mitch Rosenbaum, of Albany, OR, who wrote:
“Polcyn, Ruhlman and all the piggies run scared. I can’t wait to delve into “Salumi.” Your “Charcuterie” has been an essential reference for getting the most out of the well-fed livestock of the Willamette Valley here in Oregon, especially those delicious piggies! Bring on the dry cures! DIY Project that always catch my eye includes Mostardas, Vinegars, Mustards, a definitive book of smoking and smoke cure, Fish curing and preservation.”
Many thanks to all!
There are only 120 first editions signed by both me and Brian. My friends at OpenSky have the rest!
It’s a great time in America for all things cured!
- The book that started it all, Charcuterie.
- My recent post on our trip to Italy.
- Another great (IMO) post, Artisan Butchers (Does Artisanal Mean Anything Anymore?).
- My past post on Salumi in America.
- Salumeria Biellese is one of the oldest shops, if not the oldest, selling beautifully crafted salumi in the country.
- Also among the country’s salumi leaders: Salumi Artisan Cured Meats, Mario Batali’s father’s shop in Seattle; Paul Bertolli’s Fra’ Mani and Chris Cosentino’s Boccalone, both in the Bay Area; Herb Eckhouse’s La Quercia in Norfolk, Iowa; and Elias Cairo and Co.’s Olympic Provisions in Portland. Too many to name, so feel free to link in comments!
© 2012 Michael Ruhlman. All rights reserved.