Thursday, August 16, 2012


My pre-order of Salumi came in the mail today. Busy weekend ahead, I probably won't get to flip through it until next week. I hope it's good.


  1. As much as I like Ruhlman, I find that he should concentrate a bit more on the little hints and tips that are absolutely necessary to good charcuterie. He seems to skip stuff that I have learned over the years and find indispensable.

  2. I would have to agree. I haven't been thrilled with the book. There is a nice section on the Italian way to break down a pig. But so far the book hasn't taught me anything. The book's discussion of curing chambers is very weak. As far as as his cookbooks go, I'd say Ratio is his best.

    There is a lot of very good information on curing meat online. I may have learned most of what this book has to offer from various websites waiting for Salumi to get published. I will certainly try some recipes out of the book along the way. I've never cured and dried a whole muscle. That is something I've wanted to do for awhile and there are several recipes in the book. Not sure where you could find coppa around here. Tried to start small by looking for a pork tenderloin at the farmer's market this weekend. No one had one. Maybe next time.