Salumi: The Craft of Italian Dry Curing

The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.

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 increasin...