Salumi: The Craft of Italian Dry Curing by Michael Ruhlman and Brian Polcyn

  • Guanciale with black pepper

    from Salumi: The Craft of Italian Dry Curing Salumi by Michael Ruhlman and Brian Polcyn

    • Categories: Main course; Italian
    • Ingredients: sea salt; black peppercorns; pork jowls
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Notes about Recipes in this book

  • Guanciale with black pepper

    • twoyolks on November 19, 2018

      This was a very simple guanciale recipe but it really amplified the pork flavor. It was great in bucattini alla carbonara.

  • Spuma di mortadella

    • mjes on October 04, 2021

      I chose to try this recipe because it suggests serving mortadella three ways: thinly sliced, browned in a pan, and as a spuma. Generic spumas are lost on me - why ruin the texture of an excellent product by grinding and whipping it? This recipe has a bit of an advantage as it adds riccotta, cream, and nutmeg to the mortadella changing its flavor as well as its texture. The three way presentation was appreciated by all - a universal success with a variety of favorites.

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Reviews about this book

  • Chicago Tribune

    Interview with author Michael Ruhlman.

    Full review

  • Wall Street Journal

    The humble, the practical, the unglamorous: These too, in the right hands, can capture the imagination.

    Full review
  • ISBN 10 0393068595
  • ISBN 13 9780393068597
  • Linked ISBNs
  • Published Aug 27 2012
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher W. W. Norton & Company

Publishers Text

Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for the eight basic products in Italy's pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.

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