by Michael Ruhlman | Dec 12, 2016 | Books, Charcuterie, chefs, Food Adventure, Food Business, Food Culture, Salumi, Travel
When life is in disarray, travel! Which is what I’ve been doing nonstop for a month and a half, and more. The above is a salumi maker from Norcia, a town famed for its butchers and recently devastated by an earthquake. Happily he found a place in Rome to sell...
by Michael Ruhlman | Oct 1, 2012 | Books, Charcuterie, chefs, Salumi
On Saturday night in Cambridge, on a young friend’s recommendation, we dined at The Russell House Tavern, near Harvard Square, where chef Michael Scelfo and his mischievous band of cooks put out excellent high-end tavern fare. I was delighted when my...
by Michael Ruhlman | Apr 11, 2012 | Books, Business, Charcuterie, chefs, Food Writing, Salumi, Writing
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...
by Michael Ruhlman | Jan 9, 2012 | Appetizers, Books, Butchery, Charcutepalooza, Charcuterie, Salumi
On a recent trip to Charleston, SC, to promote Twenty, my first stop, thanks to a tweet from Ideas In Food was to the kitchen of Cypress, where chef Craig Deihl gave me a truly impressive tasting of his dry cured meats and sausages. Damn they were good—highly...
by Michael Ruhlman | Oct 18, 2011 | Charcutepalooza, Charcuterie, From Scratch, Pork!, Recipes, Salumi
In honor of this month’s #charcutepalooza challenge over at Mrs. Wheelbarrow, I’m reposting this soppressata recipe from a couple years back. Wishing all who take up the challenge well. Happy curing! While David Lebovitz considers molecular...
by Michael Ruhlman | Aug 1, 2011 | aromatics, Charcutepalooza, Charcuterie, grilling, Guest Post, outdoor cooking, Pork!, Recipes, Salumi, Technique, Tips
Chefs Christine Cikowski and Joshua Kulp, among the growing legions who are making our food better and helping us to appreciate it more, call their moveable feast Sunday Dinner Club because it evoked a time when their families shared a long meal together. Sharing...
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