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Tag Archives: Italy
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, ...
Between crazy-busy travel and much work all July, and then a work-travel assignment in France, Donna and I took a two-day breather to celebrate our back-to-back birthdays. I'm not always very smart when it comes to marital issues, but I did know one thing: I did not want to be sitting around in Cleveland on Donna's 50th birthday, wondering what to do, Donna glaring at me. (Guys, no matter how much they protest, no matter how much they tell you they don't want to do anything, don't give in to your partner. They don't really mean it! I know you want to believe them, I know you want to take them at their word not to do anything special or make ...
Still slammed after weeks away. Part of todays work is going over 2nd pass proofs of Salumi, now scheduled for August 27th publication. First pass illustrations all out of place. Also need to check all salt concentrations. Very important! The above was taken sampling American and smuggled Italian salumi after a trip there. —MR Originally posted June 24, 2010 On our trip to Italy, Brian Polcyn and I saw a lot of new cuts we weren't familiar with, so as soon as we returned, we made plans to break down a couple of pigs Italian style, bringing in chef Jay Denham, who was recently back from five months staging in Italy. We wanted to see how he broke a half animal into primals and we also wanted to learn the culatello cut. Jay had spent many weeks ...