Salumi: The Craft of Italian Dry Curing


Michael Ruhlman & Brian Polcyn

Salumi by definition is the Italian word denoted to all salted and cured meats including pancetta, prosciutto, coppa and salami. In Salumi, Michael Ruhlman and Brian Polcyn, renowned chefs and charcuterie experts in their own right, team up to provide simple instructions for preparing meats in the traditional Italian way. With over ninety different recipes such as Orange and Walnut Salami and Lamb Prosciutto, accompanied by step-by-step illustrations, this book is best suited for cured meat enthusiasts.

 

53.00 NZD

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