The Madison based company has a Kickstarter campaign to share their Hazards Analysis and Critical Control POints (HACCP) plans with everyone, via Food Tech Connect.
Posts Tagged: Salumi
I am loving being in NYC in this glorious fall weather, but work (and the city’s nefarious distractions) keep me from posting. After three wonderful, indeed humbling, events in Chicago and Milwaukee to promote the new book, The Book of Schmaltz, and the new and updated version of Charcuterie, I’m no longer dreading the many events scheduled for fall. I’ll be back next week with a proper post on NYC (and a fab new restaurant I lucked into), but in the meantime, here’s a list of where and when I’ll be this fall, often with that charcuterie maestro, chef Brian Polcyn. Full Events List on Facebook (or scroll down to see more detailed info). Hope to see as many of you as possible. Happy cooking! In Cleveland, yay! Appearing at Le Creuset Signature Store, Legacy Read On »
Mint is still in full flourish here and, having just had two splendid events in Chicago (and one in Milwaukee) I’m reposting this most excellent cocktail occasioned by a visit to the windy city by Brian Polcyn and me on behalf of the newly published Salumi. This time it was to promote Charcuterie, the updated version (and The Book of Schmaltz). After a really fun conversation with Chandra Ram at Balena to a house packed with cooks young and old, a young man approached me with a new Charcuterie to sign, explaining, “This is the first Charcuterie I’ve bought because every kitchen I’ve ever worked in already had it.” Todd Moore, chef de cuisine at Bartolotta’s Lake Park Bistro in Milwaukee, told a filled room the impact the book has had on chefs, and I wanted to Read On »
If you are in London, Ontario check out local cheesemonger and charcuterie maker Erin Harris, via Cheese Poet.
I can already feel Donna rolling her eyes. I’m like that, um, ham, who runs out onto a Broadway stage and flings out his arms … and then silence. Well, it is my theater here, and I don’t exactly sell tickets, and at least it’s not a political ad! Brian Polcyn and I are very proud of our new book, Salumi: The Italian Craft of Dry Curing, about how to make your own pancetta, guanciale, coppa, and other dry-cured wonders in the grand and ancient tradition of Italy. There’s a reason one of the oldest examples of early civilization still exists. Because everyone can do it, and because it’s delicious. Granted, not everyone wants a piece of meat hanging from the chandelier for three weeks, but for those demented and wonderful souls who do, this book is Read On »