
Michael Ruhlman & Brian Polcyn inspired a revival of artisanal sausage-making & bacon-curing with their surprise hit the excellent" (The Economist) Charcuterie (ISBN 978 0 393 05829 1). Now they delve deep into the Italian side of the craft with Salumi. Ruhlman & Polcyn give recipes for the eight basic products in Italys pork salumi repertoire: guanciale coppa spalla lardo lonza pancetta prosciutto & salami & they even show us how to butcher a pig. This book provides a thorough understanding of salumi with 100 recipes & illustrations of the art of ancient methods made modern & new."