Amazon is always ahead, damn them! They’d been advertising an August 27 release date for my new book, Salumi: The Craft of Italian Dry Curing, but suddenly I’m getting twitpics from people who have ordered and already received their copy! The video isn’t ready, but you folks clearly are, so here it is, Brian Polcyn’s and my Salumi, the follow-up to our previous love song to animal fat and salt. The new book focuses on dry-curing meat, both whole muscles, such as coppa and pancetta, and ground meat, such as salami. Charcuterie encompassed a broad range of preserved foods, including pâtés and confits. With a couple of exceptions (mortadella, the sopressata of Tuscany, which is the Italian version of french fromage de tête), salumi refers to salted, dried meats that are, when done well, with well-fed, well-raised pigs, Read On »

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The components of a Chicago style hot dog do vary in the Windy City, via Serious Eat Chicago.

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It may already be booked for this season, but you need to check out Martin Picard’s place, via Canane a Sucre.

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    Bacon truffle presented two ways. Photo by Carri Thurman Carri Thurman has been a friend since she traveled from her home in Homer, Alaska, to visit her fellow Homerian, Daniel Coyle, author and journalist who’d moved to Cleveland with his Cleveland-born wife—bless you, Dan! (His last book was The Talent Code, fascinating look into how talent is developed.) Carri runs Two Sisters Bakery in Homer, and she offers here some fabulous confections for the holidays, right up our alley, proving once again that chocolate, like life, is better with bacon. James and I will be making these as soon as school lets out. Thanks for sharing, Carri, and for all the helpful step-by-step pix! —MR by Carri Thurman Bacon and chocolate may be a passing fad in some peoples minds, but I think it Read On »

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Check out the bacon chop with raisins recipe or the pork cheeks in perry recipe, via The Independent UK.

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