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

Search this book for Recipes »

  • 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
    show

  • Coppa with black pepper

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

    • Categories: Main course; Italian
    • Ingredients: coarse sea salt; black peppercorns; coppa (cured)
    show

  • Air-dried bone-in spalla

    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 shoulder
    show

  • Air-dried boned spalla

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

    • Categories: Main course; Italian
    • Ingredients: coarse sea salt; black peppercorns; pork shoulder
    show

  • Lardo in the style of Colonnata

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

    • Categories: Main course; Italian
    • Ingredients: coarse sea salt; black peppercorns; garlic; rosemary sprigs; pork back fat
    show

  • Lardo typico

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

    • Categories: Main course; Italian
    • Ingredients: coarse sea salt; black peppercorns; garlic; rosemary sprigs; juniper berries; bay leaves; pork back fat
    show

  • Pepper-cured lonza

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

    • Categories: Main course; Italian
    • Ingredients: pork loin; coarse sea salt; black peppercorns
    show

  • Pancetta tesa

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

    • Categories: Main course; Italian
    • Ingredients: sea salt; black peppercorns; juniper berries; garlic; bay leaves; rosemary sprigs; pork belly
    show

  • Pancetta arrotolata

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

    • Categories: Main course; Italian
    • Ingredients: sea salt; pink salt; black peppercorns; juniper berries; garlic; bay leaves; thyme; pork belly
    show

  • Pancetta steccata

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

    • Categories: Main course; Italian
    • Ingredients: sea salt; pink salt; black peppercorns; juniper berries; garlic; bay leaves; thyme; pork belly; wooden sticks
    show

  • Prosciutto

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

    • Categories: Main course; Italian
    • Ingredients: leg of pork; sea salt; lard
    show

  • Simple salame

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

    • Categories: Main course; Italian
    • Ingredients: pork shoulder; pork back fat; sea salt; curing salt #2; black peppercorns; dry red wine; Bactoferm F-RM-52; beef middle casings
    show

  • Finocchiona

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

    • Categories: Main course; Italian
    • Ingredients: pork shoulder; pork back fat; sea salt; curing salt #2; black peppercorns; dextrose; fennel seeds; garlic; dry red wine; Bactoferm F-RM-52; beef middle casings
    show

  • Salami picante

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

    • Categories: Main course; Italian
    • Ingredients: pork shoulder; pork back fat; sea salt; curing salt #2; black peppercorns; dried red pepper flakes; fennel seeds; dextrose; dry red wine; Bactoferm F-RM-52; beef middle casings
    show

  • Orange and walnut salami

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

    • Categories: Main course; Italian
    • Ingredients: pork shoulder; pork back fat; sea salt; curing salt #2; sweet paprika; fennel pollen; anise seeds; ground cayenne pepper; dextrose; oranges; Bactoferm F-RM-52; walnuts; beef middle casings
    show

  • Porcini salami

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

    • Categories: Main course; Italian
    • Ingredients: pork shoulder; pork back fat; sea salt; curing salt #2; dried sage; dried porcini mushrooms; garlic; Parmigiano Reggiano cheese; dry white wine; Bactoferm F-RM-52; beef middle casings
    show

  • Salami tartuffi

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

    • Categories: Main course; Italian
    • Ingredients: pork shoulder; pork back fat; sea salt; curing salt #2; white truffle oil; garlic; dry white wine; Bactoferm F-RM-52; beef middle casings
    show

  • Hunter's sausage (Salamini cacciatore)

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

    • Categories: Main course; Italian
    • Ingredients: pork shoulder; wild boar; sea salt; curing salt #2; black peppercorns; coriander seeds; ground cayenne pepper; mace; dextrose; pork back fat; dry white wine; Bactoferm F-RM-52; hog casings
    show

  • Salami Ungherese

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

    • Categories: Main course; Italian
    • Ingredients: pork shoulder; beef chuck; pork back fat; sweet Hungarian paprika; sea salt; curing salt #2; black peppercorns; dextrose; liqueur Tokay (Australia); Bactoferm F-RM-52; beef middle casings
    show

  • Soppressata Roman-style

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

    • Categories: Main course; Italian
    • Ingredients: pork shoulder; pork back fat; sea salt; curing salt #2; dried red pepper flakes; dextrose; dry white wine; Bactoferm F-RM-52; beef middle casings
    show

  • Salami Felino

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

    • Categories: Main course; Italian
    • Ingredients: pork shoulder; beef chuck; pork back fat; sea salt; curing salt #2; dextrose; dry red wine; Bactoferm F-RM-52; beef middle casings
    show

  • Salami Calabrese

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

    • Categories: Main course; Italian
    • Ingredients: pork shoulder; pork back fat; sea salt; curing salt #2; black peppercorns; dried red pepper flakes; ground cinnamon; dry red wine; Bactoferm F-RM-52; hog casings
    show

  • Crespone

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

    • Categories: Main course; Italian
    • Ingredients: pork shoulder; pork belly; sea salt; curing salt #2; coriander seeds; ground ginger; nutmeg; ground cloves; mace; ground cinnamon; dry white wine; Bactoferm F-RM-52; hog bungs
    show

  • Salami diablo

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

    • Categories: Main course; Italian
    • Ingredients: pork shoulder; pork back fat; sea salt; curing salt #2; dried red pepper flakes; fennel seeds; dry red wine; Bactoferm F-RM-52; beef middle casings
    show

  • Salami nocciola

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

    • Categories: Main course; Italian
    • Ingredients: pork shoulder; pork back fat; garlic; sea salt; curing salt #2; white pepper; dextrose; tarragon; dry red wine; Bactoferm F-RM-52; hazelnuts; beef middle casings
    show

Notes about this book

This book does not currently have any notes.

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.

You must Create an Account or Sign In to add a note to this book.

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 0393084167
  • ISBN 13 9780393084160
  • Published Aug 27 2012
  • Format eBook
  • 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.

Other cookbooks by this author