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Salumi

Published: Apr 11, 2012 · Modified: Apr 11, 2012 by Michael Ruhlman · 130 Comments

Still slammed after weeks away. Part of todays work is going over 2nd pass proofs of Salumi, now scheduled for August 27th publication. First pass illustrations all out of place. Also need to check all salt concentrations. Very important! The above was taken sampling American and smuggled Italian salumi after a trip there. —MR

Originally posted June 24, 2010

On our trip to Italy, Brian Polcyn and I saw a lot of new cuts we weren't familiar with, so as soon as we returned, we made plans to break down a couple of pigs Italian style, bringing in chef Jay Denham, who was recently back from five months staging in Italy.  We wanted to see how he broke a half animal into primals and we also wanted to learn the culatello cut.  Jay had spent many weeks staging at Massimo Spigaroli's operation, learning this technique for producing what some consider to be the finest version of prosciutto di Parma there is.

From left, I, Brian and Jay tasting salumi

Jay and Brian arrived Tuesday evening and we started with a salumi tasting from American producers.  We tasted salamis from Knight Salumi in San Diego, I had some Mangalista belly and lardo from Mosefund farm, Brian brought some of his prosciutto di Michigan, as well, and I also had some of Jay's coppa (Jay is the head salumi-maker for a new venture called Woodland Pork).

The following day Scott delivered our pigs, we headed out to Bar Symon whose chef, Matt Harlan, gave us some kitchen real estate to work in.  Thank God for big kitchens (and for all your work, Jon Bito on our behalf).  Jay did the first hog, demonstrating the way Italian breakdown is designed to make best use of the cuts for curing.  The American way of breaking down a pig, designed to focus attention on the center of the pig and on roasting cuts, slices straight through the coppa (the muscle that goes from the neck into the loin), one of the most important cuts in Italian salumi.

Jay Denham, salumi maker for the new Woodland Pork, traveled from his home in Louisville to show us how he butcher's pigs. Here he bones out the middle section of the spine and ribs, leaving the loin and belly.

As Jay noted, "Breaking down a pig is a lot like cooking. Everyone has their own interpretation."

We had several chef on hand to help and to learn and it was all well documented with photography and video.

The best part of the day was learning the culatello cut.  I have to wait for closer to the time the book comes out to post about that—too important!

Jay, many thanks for traveling all those miles to cut pig in Cleveland.  We're all truly grateful!

Update: Sadly, Knight Salumi closed their doors in the Fall of 2010.

If you liked this post on Salumi, check out these other links:

  • My post on how to make duck confit.
  • Chef Brian's video on How to Truss a Chicken.
  • A blog about curing, smoking, meat and more by Darrin from Low on the Hog.
  • La Quercia is an Iowa based company that makes American prosciutto and other cured products.

© 2012 Michael Ruhlman. Photo © 2012 Donna Turner-Ruhlman. All rights reserved

 

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Reader Interactions

Comments

  1. Carri

    April 11, 2012 at 9:35 am

    Don't even want to know how you smuggled the salumi. Looking forward to the book, though. 😉

    Reply
  2. Joel

    April 11, 2012 at 10:04 am

    Hopefully you didn't pull a Cosentino bringing that all in. I hear he's on the Customs watch list now.

    Looking forward to the book. Planning on getting into curing my own meat once I move into the new house.

    Reply
  3. Ed

    April 11, 2012 at 11:21 am

    Looking forward to the book! I was curious about Knight Salumi and went to their website. Was sad to see that they are closing their doors. Also, your URL for Mosefund is incorrect. It includes some of your own website's address.

    Reply
  4. DiggingDogFarm

    April 11, 2012 at 11:45 am

    I pre-ordered the book a while ago....can't wait!!!

    Reply
  5. la_chounie

    April 11, 2012 at 7:49 pm

    Looking forward to the next book. I purchased Charcuterie, it is superb. Keep up the excellent work.

    Reply
  6. Nina Leto

    April 12, 2012 at 1:49 am

    My first trip to Italy, I smuggled a huge piece of Parmesan home, such a thrill. Who needs to smuggle drugs when you can smuggle gorgeous sausages and cheeses!

    Reply
  7. Mike Romeo

    April 12, 2012 at 5:12 pm

    I am incredibly eager to see this book printed. My copy of charcuterie is so well used that pages are dog-eared, there are stains of farce splatter and it has post-it notes (for bookmarks and recipe alterations ) stuck in the pages that have been there so long that the exposed edge has faded. Can you give a teaser and please tell me you have a recipe for a salame napoletano in there? The previous 2 years being stationed in Naples I had such easy access to it, I never bothered to make it...but now since I no longer live there I crave it worse than I did White Castle on a Saturday night/Sunday morning in college...

    Reply
  8. Scordo

    April 13, 2012 at 6:58 am

    Funny that you mention smuggling Italian salumi - it's a right of passage for many Italians coming back to the States! Looking forward to your book!

    Best,
    Vince Scordo

    Reply
  9. Againstthegrain

    April 13, 2012 at 9:35 am

    I was an avid fan of Knight Salumi during its short life, buying often at a local farmers market or cheese shop in north coastal San Diego county. Luckily, one of the former partners is continuing to make some of the products, so I still get my fix at the farmers market.

    http://www.sandiegomagazine.com/San-Diego-Magazine/May-2011/Meet-the-Meat-Man/

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    April 16, 2012 at 10:25 am

    Check out Il Mondo Vecchio in Denver. They have an amazing selection. http://www.ilmondovecchiosalumi.com/

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    April 18, 2012 at 1:55 pm

    Hi Michael, thinking of making prosciutto cotto. Should I cure or should I brine? Can't wait for the new book...

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    April 21, 2012 at 4:46 pm

    I'm reading this after a day of digging pigs caves for the Mangalitsa's that we're getting at the end of the month... Mouth watering...

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