Wednesday, January 21, 2015


salumi, a book about the craft of italian dry curing
ever been in one of those salumeria's in italy? if you did and loved it as much as we did, read this book, salumi, by michael ruhlman and brian polcyn. salumi is a book about the techniques of dry curing meats in italy with recipes for the eight basic products in italy's pork salumi repertoire: giancole, coppa, spalla, lard, lonza, pancetta, prosciutto and salami. 

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