To celebrate this week's publication of Salumi, my and Brian Polycn's deeper quest into the craft of dry-curing meat, I'm giving away three copies signed by both me and Brian to three commenters on this post.
For those who aren't clear on the definition (and Italians don't make things easy), salumi refers to Italian cured or preserved meats—mostly dry-cured, and mostly made from pig parts—everything from guanciale to mortadella to prosciutto. Salami, with an A rather than a U, are dry-cured sausages and are one of the many preparations that salumi comprises.
My aim, as in much of my cookbook work, is to simplify what seems to be complicated. When I walked into my first salumeria, I was astonished by the variety available. Case upon case of salumi, whole sections devoted to different kinds of lardo, different types of prosciutto, and so many styles of salami the mind boggled. It was like entering a pork version of Willy Wonka's candy factory.
But the fact is that all of salumi is easily divided into eight basic subcategories, and once you break it down this way, this ancient craft is welcoming.
In Salumi, we describe these eight categories, give eight fundamental preparations for each, then go on to give 100 recipes that are all variations on the Big Eight. There are instructive illustrations on how to break down the pig specifically for salumi cuts (how to capture the entire coppa, or neck muscle, usually bisected in American-style butchery, for instance). There are color photography inserts of Brian's finished salumi. And the final section of the book includes recipes for dishes that use salumi (we know not everyone wants to dry-cure their own ham or make salami, but today excellent salumi is for sale across the country)—such as Chickpea, Roasted Garlic, and Guanciale Salad, Vegetable Soup with Acini di Pepe and Pancetta, and Cotechino with Lentils. And even a real pizza with real salami on it.
There's been an extraordinary resurgence in the craft of preserving meats, once a necessity for a community's survival, now practiced because it creates food like no other. Embraced by chefs and home cooks alike, we're betting it's only going to grow—and this a very good thing indeed.
To be included in the giveaway, just leave a comment with a working email by 11 am eastern time Friday. (Sorry, can only do United States.) Because this is do-it-yourself intensive, I'd love more ideas for DIY projects, if you have them. Winners will be announced on Twitter (folo me @ruhlman) on Friday at noon eastern.
Happy curing!
Other links you may like:
- The book that started it all, Charcuterie.
- My recent post on our trip to Italy.
- Another great (IMO) post, Artisan Butchers (Does Artisanal Mean Anything Anymore?).
- My past post on Salumi in America.
- Salumeria Biellese is one of the oldest shops, if not the oldest, selling beautifully crafted salumi in the country.
- Also among the country’s salumi leaders: Salumi Artisan Cured Meats, Mario Batali’s father’s shop in Seattle; Paul Bertolli’s Fra’ Mani and Chris Cosentino’s Boccalone, both in the Bay Area; Herb Eckhouse’s La Quercia in Norfolk, Iowa; and Elias Cairo and Co.’s Olympic Provisions in Portland. Too many to name, so feel free to link in comments!!
© 2012 Michael Ruhlman. Photo © 2012 Donna Turner-Ruhlman. All rights reserved.
Awesome contest. Thank you.
Time to clear out some closet space.
Cool contest, have loved your previous books - Wooden Boat is still a favorite plus anything related to cooking!.
Thanks for writing this book, Michael! I am eager to get my hands on it and get curing. After a ton of research online, I'm rigging a wine fridge to be my curing chamber. First up, I'm thinking Lardo and Guanciale. We have access to fantastic pork from local farms here in Virginia, and I'll be procuring some excellent fatback that will hopefully turn into Lardo so convincing we'll think we're in Colonnata.
I would love to see the Italian style butchering break down. Looking forward to this book and your future projects!
Charcuterie had me experimenting nonstop, can't wait to see salumi is all about!
Loved "Charcuterie", would love to see something on american charcuterie, appalachain style!!
I loved 'Charcuterie' and I have high hopes for 'Salumi'. Keep up the great work Michael (and Brian)!
Love the site and your work. Would love a free copy of the book to get back in touch with my family's roots and make some salumi at home!
As for DIY ideas, you could probably do a whole book on global recipes of food preservation: pickling, air drying, salt curing etc. There are some many food preparations around preserving ingredients that were created out of necessity that are no longer used any more, but are fundamental to how humans survived over the centuries. Each culture has its own take, but strikingly similar in many ways. We take these for granted, as we do most of our food. It would be great to get back in touch with these methods.
I can already taste the guanciale I'll be making from this book! Thanks for doing the contest!
I notice most jam recipes are ridiculously complicated, But jam (safe jam, preserved to nothing scary to make you ill grows) is only half fruit half sugar. My dad made it every year from blackberries. Today if I accidentally buy too many peaches (drunk from the fragrance) or plums I still make it before they rot. A little water added, and it's pancake syrup.
I bet it'd taste good with salumi. Life is good.
Recipe
50% fruit, 50% sugar by weight. Cook to syrup consistancy (chop big fruit like peaches into 1/2in bits).
Can, or just stick in an old spaghetti jar in fridge.
or serve fresh on pancakes, dutchbabies, waffles...
Want this to be my new hobby. Can't wait.
Just bought a grinder for my Kitchenaid and made my first hamburgers. Now maybe I can get the kids to eat homemade sausages.
Thank you for the excellent giveaway! My husband and I are in love with your charcuterie book and we can not wait to start digging into Salumi. We love curing our own meat and making our own bread, we have recently started smoking our own jalapenos and other hot peppers (when the smoker is going for a larger project) until they are dried out and making our own chipotle chiles. I am not sure this is the official way to do things, but they are delicious.
Can not wait to pick up a copy! Charcuterie was fantastic, Salumi will be even more so!
What a nice opportunity to come out of the shadows in the land of the lurkers!
I have always been interested in how poeple managed to preserve food prior to modern techniques, salumi is one of those.
That was a bad email. Here is a good one.
Just bought a grinder for my Kitchenaid and made my first hamburgers. Now maybe I can get the kids to eat homemade sausages.
Sign me up! I feel the siren song of another great project/life adventure. Luckily I live in Seattle and can get to Salumi Artisan Cured Meats. How about a DIY on making bitters? I do fruit liqueurs but really can only imbibe so much sweetness. I'd love to learn to make bitters (in tiny batches) and how to incorporate them into drinks and cooking. Love your body of work and your blog!
Oh my goodness, this book looks amazing! I loved Ratio.
would love to give this to my husband for his birthday!
WooHoo - more cured meats!!!
'Charcuterie' expanded my horizons into the dry aging world. I was especially intrigued by the Italian curing techniques, so I can't wait for the writings and recipes in 'Salumi'. This release is perfect timing for the fall weather and my curing chamber temperatures to come into range.
Thanks Michael and Brian
Had so much fun with Charcuterie, looking forward to experimenting with this one.
Thanks! 🙂 DIY primers on cheesemaking or homebrewing might be interesting areas to tackle.
After trying a bunch of things from ‘Charcuterie’ i still have a bunch of pink salt and casings left. I would love this book!
I would love you to do the same kind of book for fermentation of all types. I know there are a bunch out there, but i haven't found one i love yet.
Thanks!
Awesome!
This looks great. I don't feel like I have the time to start making my own salumi, but I have a feeling that I'll clear out my calendar because this is worth it!
The book is great, please keep up the good work. I would be very interested to see how you tackle a complete bread book.
Congratulations Michael & Brian! I can't wait to dig into Salumi.
Hello Gout!
I'd love a post or two on homemade sour-fermented vegetables. The section on sauerkraut in Charcuterie is so tantalizingly short.
Another cheers for "Charcuterie" will begin making guanciale and prosciutto this weekend. Would love to see a book about BBQ, not grilling. Great history and culture around BBQ that would mix so well with your writing style.
Can't wait to get my hands on another Ruhlman book! Love the idea of tackling homemade cheese to pair with the salumi I will surely be making.
can't wait to get this book- free or not! I've done cheeses, brewing, and smoking, and would love to add salumi to my repetoire.
This book sounds terrific! Thank you for giving us all this wonderful chance to win one!
This sounds incredible!
I'm excited to get my hands on this book! Charcuterie has rocked my world, and I expect that Salumi will do the same!
So excited to get this book. I'm looking forward to more cooking adventures!!!!!
Already have my copy but an autographed one would be wonderful!
Can't wait to check this out, loved Charcuterie even though I've only dipped my toes in the recipes.
I'm attending a class in Columbus in November where we break down a whole hog, I'll have to pay attention to how they cut it up.
Yay! I love ‘Charcuterie’ and can't wait to pick this one up!
I can't wait to check out the book, unique concept and beautifully designed.
I love Charcuterie!!! Now I something new to look forward to.
DIY book idea - a compendium of pickle recipes of all kinds. Not just lactofermented dill pickles, great as they are, but hot pepper pickles, curried green tomato pickles, pickled eggs, pickled turnips, pickled green beans, pickled chard, pickled pigs feet. You can include canning variations with lower sugar content (more natural sweeteners), less vinegar, etc.
An area of cuisine that I think doesn't get as much attention as it could is pasta-making. My attempts thus far have been less than completely successful.
Looking forward to curing!
My boyfriend would very much appreciate if I were lucky enough to win a copy of your awesome new book!
Looking for apartments right now. Cure space is crucial!
The book looks great. I'd love to try it at home. A friend that makes cured meats at a restaurant in Philly (Joe Cicala at Le Virtu) suggested that I could use a small wine refrigerator at home to meet the temperature and humidity requirements. Can't wait to try!
Thanks for the contest!
A DIY pizza project could be fun. There's the sauce, cheese, crust, toppings, and possibly even the oven that can be made from scratch.
What do you recommend for curing meats in an urban condo?
I tasted coppa the first time about 3 years ago and realized my life up to that point had been a waste. Can't wait to learn how to make it myself!
I think it's time to find space in the house for a curing refrigerator. Thank you for the giveaway!
Hi Mark,
We operate a street food stall in Nottingham UK selling porchetta and charcuterie products made from Saddleback pigs raised locally, and your's and Brian's first book is our BIBLE. We can't wait to start in on the second book, more focussed on the traditional eight cuts.
More power to the salumeria!
Jez Poyser (PORCO)
I've always considered meat curing, smoking beyond my scope until I bought your "Charcuterie" (2005) which got me off my laurels to actually experiment a bit. And a bit more, and bought a smoker, and a bit more until I could no longer honestly say I was experimenting. I'm seriously looking forward to this new book and seeing taking it up a notch to dry-curing. Many thinks for pushing a home cook to new turf.
Is salumi really doable by a normal person who is not trained in anything relating to the kitchen, and who has limited time and energy? Would love to find out.
This book is on my husbands wish list. I actually just signed him up for a salumi class in February at a local meat market. Hopefully between the class and your book we'll have some delicious things around the house soon.
Still working my way through Charcuterie! I've got some serious catching up to do...
Well done! Looking forward to the book 🙂
Thanks for the inspiration, and looking forward to future projects!
Time to finally make that curing chamber I've been dreaming about.
http://www.auberins.com/index.php?main_page=product_info&cPath=37&products_id=265 It's easy!
I'm in for the contest. DIY project ideas: Pretzels, sauerkraut, vinegar, beer, aged cocktails, sourdough starter, fish sauce, knife sharpening, home smoking, cassoulet, indoor gardens, infused cocktails, roast coffee, lactic acid pickles, aigre doux, sprouted grain breads. I'm out of ideas now, but please send a book!
cheese, ice cream, yogurt
I have 'Charcuterie' and love it, now I am a student and would love a copy of 'Salumi.'
I'm also still working through recipes in Charcuterie. Still haven't got the smoked bacon to turn out right. Hopefully 3rd time will be the winner.
I'm a regular at the cured meat counter at our local grocer, so I'm looking forward to this book as well. After a trip to Bulgaria earlier this year, I discovered they have a wonderful tradition of salumi as well, which made we even more excited to try my hand at making it at home.
Great...I'm loving Charcuterie. I just laid some bacon on the smoker.
I consistently impress people with the recipes I make from Charcuterie. I can't wait to try Salumi - I'm hot in pursuit of an old fridge to turn into a curing chamber.
Looks like a fantastic book. Can't wait to start the read!
I have been anxiously awaiting this next lovely book! Charcuterie was amazing and we recommend it to everyone who comes in our shop looking for information on curing meat. Thank you for making this home craft approachable!
Always great info and advice from you, Michael...you've brought a lot to the culinary world...keep it up!!!
HUNGRY
Your 'Charcuterie' is still one of my favorite reads as it was a huge inspiration, and helped me to move forward in my career. We still use the basics found in that book to produce many of our house-cured items at the restaurant I work at.
I'm definitely looking forward to picking up a copy of 'Salumi' as soon as I can.
If I win, the book will go to my son. You were the main influence when he made the switch back from "vegetarian world". He loves "Charcuterie" and everything else you have penned.
Just rec'd my humidity meter. Bring on the meat!
Can't wait to get my hands on this book! Hopefully by winning!
Thanks for what you do!
Great follow up to Charcuterie!
Michael, this is a subject near to my heart. Specifically the place about 8" directly below my heart.
I love me some cured meats!
Yes,please!
This would make the perfect 'next project' starter for the fall
Learning how to prepare traditional salumi is high on my To Do list, because it's frustrating not being able to get traditionally cured meats in the US.
Can't wait to explore more. Investing in a new smoker for my husband for his birthday this spring, and we're enjoying lots of experimentation. Can I just beg once - pick me! pick me!
Would be the perfect xmas gift for my chef husband. Looks great Michael!
So excited about the new book! Charcuterie has been an inspiration for me.
Would love to try this craft!
I loved Charcuterie and I am looking forward to checking this book out.
As for new things to try why not give home brewing a try. In the short time that I have picked it up.
Thanks so much for the contest! I've wanted the book, but I already spent my book allowance for the month!
Enjoyed Charcuterie and would like to see what Salumi has as well...
Can't wait to see the new book from you both!
This is the cure that must be applied regularly to avoid an ill constitution. Can't wait to see the book!
Love Charcuterie & can't wait to get Salumi! I was lucky enough to live & travel around Italy for a year in college where I fell head over heels for cured meats. It's amazing how regionally diverse the traditional foods are and inspiring to see that much love poured into the food they make. Though it's sad that we've lost our food way in the states, we're lucky to have people like you working to bring us back.
Two freezers full of fresh hog flesh and can't wait to read this book!
Even if I don't win gonna find this at my library...or Powells!
Spent the last year writing a book on the history of sausages (and stuffing a few -- and stuffing a few inside, as well). Can't wait to read your contribution to the charcutiere's art.
I would love to have an autographed copy. ☺
Yes please!!
Goodness gracious I would love this! Thanks for having the contest.
Love your books, I am sure Salumi will be no different.
Yum!
This looks amazing! Thanks for having the contest 🙂
Would love to win this!
Michael - Having thoroughly digested "Ratio" and "The Elements of Cooking", and, having just completed plans to build a smoke house and dry cure building on my farm, I am ready to digest "Salumi"! Since my farm is in the heart of prime swine producing Michigan, I am excited to dig into your newest tome. If I am not fortunate enough to win a signed copy of "Salumi", I assure you it will soon appear next to your other books, along side Boulud's "Cooking" and Pepin's "Techniques".
Keep up the great work, Michael. If you promise to keep teaching, I promise to keep learning.
I would be the coolest kid on the block if I win!
I have bought 3 copies of Charcuterie as gifts, if I get "Salumi" for free, I'll give away another!
Great idea, Michael! Destined to be another classic, I'm sure. 🙂
I am signed up for 'goat butchering' at The Chefs' Collaborative in
Seattle in September. I am thinking this will dove tail nicely!! Maybe a DYI in goat meat preservation?
Can't wait to read this book! I just finished Charcuterie, and am looking forwarding to curing meat from wild game I will hunt this fall. Hopefully these recipes will work with wild duck? I have a climate controlled mini-fridge I built to make cheese; I will be getting another for sausage. Soon my closet may be full of these!
Look forward to reading the book.
I'm stoked to read this one. Longtime fan. Hook up a lakes brother with a caloused index finger.
Thank you for simplifying something that I just couldn't understand!! I appreciate the work that you do and the fact that you make it so anyone can follow!
If I don't win, I'll buy it. I WILL have this book. hahaha
I've been making my own sausage, bacon, hams, etc. for years. I have been looking forward to this book. I can't wait to get my hands on a copy (preferably one of the signed).
Amazing insight and work you're doing, can't wait to get my hands on the book!
Oh, I would love to indulge in this read while nibbling on the Iberico Bellota cured pork loin I just pro"cured" online.
Can't wait to dive head first into this beauty. Oh, and I've always been fascinated by the art of cheesemaking. What say you, Michael?
Can't wait to read it!
Charcuterie is a milestone reference little library and I'm so looking forward to having Salumi to keep it company. Receiving one from you would be more like a second piece instead of just icing on the cake!
I can see my Ruhlman backlog becoming larger.
I'd love a signed copy for my collection!
Can't wait to read this one.
I recently moved into a new home and completely demo'd the kitchen. When I received your book and had no kitchen to prepare any of the recipes. The kitchen should be workable today just in time for the long weekend. Let the "salumiing begin!!"
Thank you for writing this book! I hope I win.
you go Michael....I love all your books, and I know I would love this one too!!
Very excited that this book is finally coming out. Would be honored to receive a signed copy from the authors.
me please!
As a Clevelander and foodie, I've had my eye on "Salumi" and pretty much all of your other books after reading "Walk on Water".
My wife (whose father immigrated to Cleveland from Italy) and I *love* good cured meats and would take this as a welcome excuse to try out hand at dry-curing!
I've been a fan of Ruhlman books for many years, and would love to add this one to my library!
Can't wait to get this book regardless. Thanks.
20 years ago, I made a hamburger salami, sounds gross but it was quite tasty : )I have come a long way... I tried to see if I could find the mix again.... I did! And the company now markets a "javelina help'r" just in time for hunting season : )
I loved charcuterie. I loved it even more when I emailed you a question about Duck Prosciutto and you actually responded!
Where are you touring with the new book? Are you coming to our delightful Omnivore Books in San Francisco?
Thanks for the inspiration. I have taken up a huge interest in curing and smoking and all that great stuff. thank you very much.
Thanks for the chance to win, can't wait to check this out!
Looks great!! Congrats!!!
Looking forward to the book! Whether I win or not.
Congrats on the great reviews Michael! You continue to make Cleveland proud! How about a recipe for goetta, and post it on your website?
I've been pouring over Ruhlman's Twenty last night and this morning in the parking lot of the grocery store. Now equipped to make Perfect Meatloaf, Pan-Roasted Pork Tenderloin & Classic New York Cheesecake this week. LOVE this book! <3
Would love to win this book. Charcuterie has been amazing to work my way through and can't wait to get started on some of these projects!
I haven't dipped my toe into charcuterie yet. But there is a pork belly in my freezer, just waiting for inspiration....
Great subject to cover.
Michael, as a long time follower of yours, I would LOVE to have a copy of your new book. I already have Charcuterie and I am deeply enjoying the process and the results of curing meats myself. Although I am not a Twitter guy, I do follow you on FB and that will have to do for me. Just not a Twitter fan. By the way, I sent you an email regarding the best use of my first effort at home cured Pancetta. I am after a knock-out recipe or use that will not cover up the flavor too much.
Thanks...Jason
Despite working hard at my day job as a young Petroleum Land Manager in Texas, I can't keep myself out of the kitchen, staging with local charcutiers in hopes to better myself at one of my two culinary micro-passions; pasta making and salumi. Upon reading Charcuterie for the first time the mystery of cured meats leapt out of the butcher’s case and into old refrigerators and bathroom shower racks in my home. I hope to be considered to win a copy of Salumi so I may keep learning even while waiting for my fresh-fleshed-Culatello-trussing blistered hands to heal.
Fantastic! Look forward to this book. "Charcuterie" changed the way I cooked and what I cooked. I'm hoping "Salumi" will be just as transformative.
Thoroughly enjoyed RATIO and I'm certain I will enjoy Salumi
I love the previous venture, Charcuterie, and can't wait to check this one out! I'm an avid bread baker living in NYC, but hail from Garfield Heights: might you consider teaming up with a Cleveland area bakery for a DIY bread book? Perhaps one that focuses on Polish/East European traditions? Or even a "dough"-centric volume (so you could incorporate pierogies as well).
I have had great success with Charcuterie so I am really looking forward to Salumi.
Having lived in several places around the world and making sausages from Paul Bertolli's book when no sausages were available in the market in Kazakhstan, I would love to extend my salumi experiments.
I am super excited about this book! I have tried my hand at guanciale a few times and it has been pretty good each time. It seems a bit saltier than it should be and I have seen mixed messages in my research about the glands in the cheeks. Hopefully these questions will be cleared up.
Book looks great! Now I'm hungry.
I'm a huge fan and i've started making my own sausages from scratch using your recipes from Charcuterie.
I hope one day to starting curing and smoking my own meat when I get a bigger place. So far everything is a hit with the family!!! I can't wait to get your new book!
looks like a great book!
Can't wait to see the book.
I would love to give this a try, have enjoyed your other books.
Cooking and eating local can also mean taking advice from a local. As a fellow Buckeye, I can't wait to use our dreary Ohio winter to delve deeper into tail to snout cooking. What better way than with a book by one of my favorite writers, and this could be my first signed food book.
I am so excited about this book! We covered charcuterie in one of my culinary classes on Monday with my awesome instructor, Cory Schrieber. I can't tell you how excited I was to share with everyone that your book had just come out! I would love to see more of this craft come around. We have a couple of great places in the Portland area that offer a good product. Yet my goal is to make it ourselves, in our perfect basement. So I obviously would love to win a copy, fingers crossed.
Looked through at at the store last night - nicely done! Would love a copy!
Would love a free copy of this I am a new to dry cured meats learning as much as i can about this stuff Thank you for the chance to win this great book
I win?
Other DYI projects -- please reverse engineer mexican chcolate bars; they kind with chilis, anise, allspice and cinnamon! dreaming of it since I left merida.... (and hoping for the book!)
A friend, Anthony DiRenzo, has recently published a small book called _Bitter Greens_. He opens with a heartache of a story about the futile quest for true italian soppressata in the U.S. It's a must-read! I look forward to your book, too, perhaps learning how to make some long-gone recipe for him.
Looking forward to this! Salumi IS accessible to the average joe/jill.
Well, since it is my birthday and since I don't have a copy of Salumi yet (hint, hint), I am sitting here waiting for a "Fresspaket" package from my parents in Germany, who are sending me cured meats from the Black Forest and Tyrol region. Shhhh don't tell US custom....
I'm from Cleveland, but now live near Duke in Durham. Having been in my shoes, can you feel a brothers pain?
I am surrounded by amazing chefs and restaurants, but alas, I'm on my own for for a fine salumi plate. I would be more than happy to share my new found wares with the locals, and just as willing to send you a jar two of Duke's mayo for the trouble at no charge to you!
Respectfully,
D. Meyers
My wife will kill me if I add yet another food project. I am willing to take the risk if you would be so kind as to share.
Pick me! Pick me!
I will buy this book if I don't win it, but an autographed copy would perfectly complement my autographed copy of Charcuterie!
For DIY ideas, I would love to see something on preserving things other than meats (not that there's anything wrong with that). There are few modern tomes on canning, dehydrating, pickling (!), and other preservation techniques. Instead of a guide on safely canning green beans (yuck), I'd enjoy something about various ways to pickle those beans, how to make more interesting dried fruit/veggies (maybe involving herbs in the drying process for flavor??), and so on.
Oh, yum! What more can be said?
Cured meat, it's what's for dinner!
I'm watching my pigs grow and dreaming about taking another shot at a prosciutto. The first one failed, but this year we're going to build an actual curing chamber (it'll be useful for my homegrown goat milk cheeses too). Would love to have a copy of the book to help us out!
(I forgot to include that said request should be narrated by Tom Hanks, in the style of a Ken Burns documentary. Just add, "Dear Sir!" To the beginning).
Loved Charcuterie and this one is great too. Just waiting for salts to arrive before I get started!
"Charcuterie" is the only book written in English that I use for recipes. I am dying to see how closely "Salumi" follows the Italian recipes I have. And if you're ever in Philly, stop by for an espresso...
I would covet a copy of your newest book "Salumi". I find it intriguing that you have broken the art down into eight categories. Understanding the foundations is so key as I have discovered with cheese making and recently in my dabbling into gluten free baking. I very much enjoyed "Charcuterie" and would love a copy of your latest in my kitchen. (ps - I don't twitter either).
Definitely want to try this!
For a future DIY project, there's cheese. Or perhaps something along the lines of working with spices?
Need to add to my Ruhlman Library! Thanks.
I'm about to go out and get a pig and feed it walnuts if this book shows up in the mail...
We just started a curing program at the Sugar Toad in Naperville, IL, and this would be a great help! Happy curing!
My boyfriend loves you more than he loves me. He is planning to switch careers next year and pursue a long-standing dream of attending culinary school in Italy. I would win some major brownie points with him if I could provide him with two of his favorite things--cured meat and Michael Ruhlman--in one neat package!
Here's hoping that your next project/book is all about cheese! That would be the perfect follow up.
Yay Salumi!
I have been dabbling in pickles and cheese, so adding charcuterie to my repertoire seems like just the thing. All I'd have to do is perfect bread too, then I could make the perfect, completely homemade sandwich!
Thanks for all of your work, Michael. You've really helped bring back the idea that cured meats and charcuterie belong in everyone's home. Can't wait to read the book!
Sweet. Let's c how many copy cat authors follow
I've benefited so much from Charcuterie, that I need Salumi. Not for me, but for my dad. He has made almost everything, and now I think it is time for him to branch out.
For a next project? I would say either cheese or fermenting. I would love a book on kimchi, sauerkraut, vinegars, etc.
Ooh, I'm with Todd Enyart -- a book on DIY cheese would be a wonderful thing!
I want to win
Been looking forward to this one. Can't wait to check it out!
I love sausage.
Craft beer and dry-cured pig parts...two of my favorite things. Looking forward to the pairings already! Cheers, and congrats on the book!
I received Charcuterie for Chistmas in '05 and proceeded to tear my way through it recipe by recipe. It is by far one of my favorite and most heavily used cookbooks. You were always very gracious in responding to my emails with questions about the recipes and I was fortunate enough to have you sign it at a dinner here in Seattle several years ago. I would love to have a matching signed version of the new book. Maybe a pickling book next?
I really loved Charcuterie (duck proscuitto was phenomenal!) and I'm looking forward to Salumi!
What a fabulous giveaway!
Just put my first batch of bacon in to cure last night, looking forward to many more batches of home cured meat thanks to you 🙂
Well, OK, I'll bite. I'm sure I'll buy it anyway.
You Ruhl.
As a third generation Sicilian American, I clearly remember sitting at my grandfather Sal's knee watching him prepare food in the old way. Salumi is an art that has almost disappeared, and thanks to Gastro-Historians such as yourself, it is making a much needed comeback.
I would like to be included in the giveaway for this special book. Thank you.
Just got a new kitchen... would love to break it in with this!
I just need this book...because I'll use it
I'll certainly have this book on my shelf soon either way, maybe I'll win a copy!
genius
As someone who very recently had a mix-up with salumi versus salami, I suspect i could benefit from this particular tome.
Well I'll be buying one if I don't win, love all your books. Thank you.
DIY project? Currently working on a booklet for fellow CSA members in my local area. Raw milk and cream has become available to us and people need help knowing how to care for it and what to do with it other than drink it. Letting them know that with only a little lemon juice or a spoonful of yogurt, they can easily have so many products -- yogurt, yogurt cheese, lebneh, ricotta, paneer, mascarpone, creme fraiche, butter, buttermilk... And then from there, the sky is the limit with what they can do... raita, lassi, frozen yogurt, ricotta cheesecake, fantastic marinades for meat, cheese for grilling.... way too many things to mention. Would very much treasure a signed copy of your DIY beautiful book, Salumi.
I totally agree. Since Michael's post on butter-making, I have not been able to stop making my own. And, as one hailing from America's Dairyland, I feel a natural pull to investigate the possiblities of "the curd". Not that I need another hobby...
Oh, yes! Absolutely right. I enjoyed Michael's post on butter too. It was super helpful, pushing me on into cultured butter -- which I am also now completely addicted to. I can't stop making it either. Thanks Michael!
Your bacon recipe started it all for me. It actually converted a vegetarian friend back into a carnivore, so you know it's good! I would be honored & humbled to own a signed copy of your new book. 🙂
It's not so much the book, but rather my wife! Getting a signed copy may be just enough to convince my wife to let me build a drying/curing chamber in our small San Francisco flat...oh, she's a vegetarian by the way...wish me luck!
I heard somewhere that the humidity in the curing area for some salumi needs to be relatively high: in the 70% range. If that's true, then I have one more reason to build a cheese cave!
How about a book on making cheese at home?
The dirty, terrible things I would do for a copy of this book...
Polcyn, Ruhlman and all the piggies run scared. I can't wait to delve into "Salumi". Your "Charcuterie" has been an essential reference for getting the most out of the well-fed livestock of the Willamette Valley here in Oregon, especially those delicious piggies! Bring on the dry cures! DIY Project that always catch my eye includes Mostardas, Vinegars, Mustards, a definitive book of smoking and smoke cure, Fish curing and preservation.
Another classic! As far as DIY: dude, I'll follow you anywhere!
Pick me, pick me! Can't wait to read it, either free or paid!
Just picked up 4# of pork belly from a local rancher and am about to use your bacon recipe to cure it. Congrats on the new book!
Charcuterie and Charcutepalooza got me making bacon and prosciutto among other things. Just got a grinder for my birthday, so ready for sausages and... Salumi!
Oh dear, the mouth waters and the mind boggles. I dearly love whole-muscle cured meats! *sobs with the absolute beauty of it all*
LOVE Charcuterie! I have made several recipes from it and will continue to. Salumi is not yet available in our Library and I need to read it!! Soon!!
Years ago, as a new culinary student "Soul of a Chef" changed my outlook on the entire industry.
I've been a fan ever since. That won't change, win or lose.
Ooh ooh, me.
Grinder in hand.. Ready to learn.
Can we simply purchase a signed copy from you? I'd much rather support your work.
I received an unwanted small "wine fridge" that I converted into a meat drying box. It's great because the fan keeps the air moving inside and I have great control of temps in the target range. Add a hydrometer, an independent thermostat, and voila! To double down on the coolness factor, I "seeded" the inside by hanging a dried European sausage in it. Great results for small projects and plenty big enough for my uses.
Loved Charcuterie, can't wait to delve into Salumi.
I would love this! My husband and I are currently working our way through Ratio, and would love to do this as well!
I would like to see something, DIY, for offal. Not the most popular parts of the animals but sometimes the most delicious.
Looking forward to playing out of this songbook.
Just so you know the wood grill at Sans Souci is gone now... I'm sure it breaks your heart!
I own Charcuterie, and Ratio, as well as the Reach and Soul of a Chef (Soul is my husband's favourite, Ratio is mine). Really looking forward to Salumi - I want to pair it with my homemade traditional mozzarella.
Michael, Have all your books and enjoy watching your success. I think a smoker is coming for my 50th and this book would be a killer addition. Any recommendations for smokers (reasonably priced). Probably a vertical model to hang sausage, etc. Thanks bud.
Can't wait to get a look at 'Salumi'! Need more cured meat.
I'm signed up! Charcuterie is great and I hope to complete a DIY charcuterie fridge soon.
Thank you for keeping these traditions alive!
Lately my boyfriend and I have been getting into making cocktails at home. Having something like ratio where we could understand in what ways ingredients combine so that we could start from there and make our own creations would be really interesting. Perhaps along with information about beer brewing and wine making. Anyway, just a thought! Looking forward to the new book!
I can't wait to add Salumi to my collection of cookbooks I ACTUALLY USE - thank you so much for helping those of us interested in making real food, you have turned a "hobby" into a passion. I now make my own bacon and cured meats, pasta, ice cream, sauces, baked goods, cheese, beer, and soon dry cured meats (looking forward to making my DIY fermentation chamber)! You keep the books coming and I'll keep making food!!!
Another Rhulman book to work through? Oh well, I guess, if I have to, I will;) Seriously, though, Cant wait to get my hands on a copy!
Can't wait to read!
Loved the charcuterie book and hope to get the Salumi book!
A week or so ago I had the idea of curing and smoking a whole boned out duck. I used the Charcuterie brine recipe for the hot smoked duck breast. Not sure how it's going to work out as it was pretty floppy even after being tied up, but even if it doesn't hold together well I'm betting it'll slice up real well for some DLT sandwhiches. Can't wait for the new book to get a better understanding of the Italian take on the old piggy.
Can't wait to read the book.
SAlumi! Call me maybe!
My husband has been talking about wanted to cure his own meats for years. I've told him we don't need more stuff, but then the only butcher in town recently closed down. I must admit, I am really missing the freshly cured meats - I may now have to consider. Would love to surprise him with this book.
Having just completed our sixth annual sausagefest, where Charcuterie (or the bible as we call it) sits front and center, I would be thrilled to win a copy of Salumi.
As a former Clevelander (now New Yorker/Brooklynite) and, more importantly, a Ratio fiend, I'm such a fan of yours!
To echo the above commenter, cheesemaking would be a great topic.
I would love a copy. I would love more info on cheesemaking. Or maybe infused liquors/cordials/bitters/etc. I welcome any and all DIY projects.
Sounds good to me, I'm working on beer for a friend's wedding today.
I'd echo the Cheese suggestion from above..
IN!
Charcuterie is a book of scripture... I see a holy bible on the horizon...
Have been fantasizing about this volume-- winning an autographed copy would be SUCH a treat!
It's been on My Wish List since it was announced, can't wait!
I'd love a copy of your book - not for me, but for my husband (Aww, who am I kidding? I'd use it obsessively too). I'm the cook in our family, but I'm trying to lure him into the kitchen more often, and meat seems to be the ever-present key to success in that venture. 🙂
Salume Beddu st Louis!
I'd love to have a copy of your book. I have Charcuterie and I'm sure this will match or best that one.
DIY meat grinders perhaps?
My grandparents from northern Italy (who I never knew) cured meats in their basement, and a cousin has tried it. I'm now curious about how to do it. I loved Twenty, so am looking forward to this new resource.
I am quickly amassing your entire catalog of books, and am especially excited to read the latest!
Just this past Saturday I celebrated my 30 birthday by cooking a four course meal for my wife and friends. The techniques and many recipes were straight out of 20. Leeks vinagrette, sweet bell pepper soup, lemon-lime sorbet, and shaved brussel sprouts with bacon (made with homemade slab from Charcuterie, natch) were all a huge hit!
I am now scouring craiglist for mini-fridge to turn into a curing chamber so my wife can get her closet back. I can't wait to delve deeper into the crazy fun world of cured meats.
Thanks to you, Brian, and all the champions of pork and salt!
Would love this book!
I agree with another comment about cheese making. That would be awesome.
this would be awesome
Are signed copies available yet? I want one.
Please pick my name!
I would love to add to my Ruhlman collection.
It would be great to win. Charcuterie is an absolutely tremendous book. Salumi sounds like it will be great, too. The butchery section should be particularly useful. One of my latest little projects, based on Charcuterie, is lamb bacon. Start with lamb breast, with any bones or cartilage removed. (I find lamb breast at, of all places, the meat department of my local, uhh, Walmart.) Cure with the same approach as described in Charcutie for pork bacon, but with somewhat less cure time because it's thinner. Then, hot smoke (I use a garden variety stovetop cooker) over dried grapevine clippings for about 45 minutes, or about 155F internal temperature. What to do with lamb bacon? Well, because lamb breast is thinner than pork belly, fried slices are narrower. This inspired me to put together an intermediate course for a dinner party: the Mini Lamb BLT. I used toasted cocktail bread (slices are about 2" x 2" and about 1/4" thick). Slather the slices with homemade mayo. Add a layer of pretty much any smaller-sized greens, stack on some fried lamb bacon, and then some thin slices of cherry tomato. The idea is to keep the size of the various components to scale. Accompany with very thin potato chips made from fingerling potatoes (I fried them in duck fat, because, well, I had duck fat) and some pickle spears cut to the appropriate scale. Present on a small plate. The dish is quite amusing and very tasty. It was a big hit. I've also simply braised a slab of lamb bacon with white wine and mirepoix for a couple of hours, cut it into little blocks about 1.5" square and then served with a dollop of aioli flavored with garlic and preserved lemon. Or, as a brunch item: a few slices of fried lamb bacon accompanied by a couple of sunny-side-up quail eggs and a slice of toasted cocktail bread. I live in St. Louis, where we are very excited about a relatively new enterprise called Salume Beddu (salumebeddu.com). Great stuff. They have a (limited) supply of Mangalitsa pork. Mangalitsa lardo, for instance, is fantastic! Best of luck with the latest book!
thanks for the simple explanation of sulumi vs salami...i've been trying to figure that out for a while.
and apparently i can't spell...salumi vs salami.
Great book!! Still have and using your last..
I would absolutely love a copy of this book, but if I buy it, my girlfriend will kill me for spending the money. Another project to consider is something cocktail related; perhaps DIY versions of liqueurs or maybe vinegar or something. I see random recipes/techniques for that sort of thing, but an actual tome with a systematic methodology behind it would be great.
Really enjoyed The Soul of a Chef. Gifted Twenty to an already adept home chef and he is continuing to draw kernels from it.
Thank you for what you do,
Mel
I have enjoyed Charcuterie a great deal. I am in.
I'm really excited to dive into this book. I love consuming pork in the name of skill development.
Can't wait to read it & try the recipes.
Looking forward to this read and putting it to the test. Loved all of your other books Soul of a chef changed my world thanks.
Very much looking forward to reading this!
Sounds like a good fall/winter project: Salumi + Breadmaking = WIN
Pizza! Yum.
Charcuterie is great, I imagine this is just as thorough and informative.
Just fixed the fridge in garage, so now I have the space to try some new things out. Looking forward to the book.
I love the idea of making anything at home, Salumi should be next on my list! I also want to attempt some flavored vinegars, grapefruit white balsamic I'm thinking.
I've enjoyed every one of your books for far. It sure would be nice to win a free one!
I dream big porky dreams, of which Salumi is a huge part.
Oh I would like very much to get my hands on this.
Loved Charcuterie!!! I will be getting this one if I dont win. DIY cheese or vinegar would be a good read.
DIY... hmm... I recall thinking of something the other day. Will repost if I remember. Sorry.
My two young kids have had a great time helping me make our own Bacon, Panchetta, and other cured treats from the first book. Can't wait to get the new one and
see what else we can do together.
What more could I ask than to have the opportunity to learn how do something new that is a wee bit out of my comfort zone. That's what it is about, right???
Looking forward to the new read.
Thanks to you I haven't purchased bacon from a store in like 2 years. And when I visit my niece and nephew and bring over a care package, they all scream, "Uncle Danny's bacon!!!" Good stuff.
DIY project suggestion... canning is solid, but probably not book-worthy. But expand on that idea and think along the lines of making due outside of growing/harvest seasons.
I've bought at least 5 copies of Charcuterie for other folks, and have 2 for myself. One for the kitchen, to get all greasy and stained, and the other to pull out and illustrate points with friends. Regardless of winning, I'll be buying this book!
I am looking forward to reading...and using this book. I think a good project would be a book on putting together a functional pantry and kitchen...what do you really need? how should you store things? What are good staples to stock etc. I have been lucky enough to be paid well most of my life to play with food and constantly answer questions like these.
Looking forward to some funk in my fridge!
My 20 year old son wants to learn to smoke and I'm encouraging him. Smoke pork. We've both been enjoying your other books as we work on building our on-farm butcher shop, a project that is approaching closure. Once we have the meat cutting running smoothly we'll do slaughter and then, hopefully in 2013 or 2014 get our smokehouse up and running. The space in the butcher shop is already built for that as well as a brine room and curing room with multiple small batch closets.
I'll buy a copy as a gift if I'm lucky enough to win a signed one.
This just makes want to go grab a shovel and start digging a cellar to cure my salumi in. Maybe there's a cure for my addiction to meat curing.
i just scored a lovely used copy of the making of a chef. anything ruhlman is great to me. thanks!
LOVE your Chacuterie book and use it. Always have canadian bacon now.For some reason there is a mystique about Salumi. At least in my tiny little brain. Thanks for the learnin.
Charcuterie is my "growing old, happy and fat" hobby. I needs this book!
How great for American households to have someone who has and does help them achieve such mouth watering goodies. Because of you, whilst living in the UK I was able to make corned beef and pastrami. Items not easily available. I look forward to this new book with much anticipation.
Big fan of yours. would love a copy... My friends keep on telling me to cut down on my intake of meat products. My answer is.....why!!
Just finished smoking my maple cured bacon from Charcuterie, used apple wood. can't wait to fry it up.Lucky to live in Cleveland, as the West Side market has several vendors for belly. The Kielbasa with Marjoram is next on the list.
Ti prego, me!
Already bought one on Amazon but could use it as a gift if I win the signed one!
Loved Chartuterie and working my way through Twenty. Loved everything I've made so far. Made French Onion soup last night.
Can't wait to read it! I'm fired up!
Already purchased a copy for my Mom for her birthday. She has always been my culinary inspiration. Gotta selfishly admit.... wouldn't mind a copy for myself! Thank you!
I love your books! I've learned so much from them and would love to add this one to my collection.
Since we have not had a cocktail post in sometime, I think we need a whole book on the subject.
Fermentation would make a great topic for a book, I love the beer vinegar on fish and chips.
And can you sign my Kindle?
Cheers!
Gimme gimme gimme!
Would love a copy of this--like to try this myself. And...I like the idea of a book on fermentation, too!
I'd love to take a crack at making some of these recipes. As for DIY projects, I've recently started bottling (and carbonating) various cocktails, as well as soda. Lots of fun & interesting places you can go with a bottle capper, some bottles, and a carbonating device.
Ratio is the most used cookbook I have, by a mile.
I'm so excited for this book. I just finished graduate school and I found nothing more therapeutic than making artisanal foo by hand: bread, cheeses and hopefully soon salumi. Since we're so connected now, and an instant-gratification society, its nice to reconnect with our traditional roots and CREATE with our hands, especially the food we eat.
Can't wait to read another cured meats book from MR, and am thrilled to read that Salumi includes butchering tips for whole muscle salumi
This book has been in my Amazon wishlist since the first day you linked to it. I hoped to pre-order it, but buying a new house has put a damper on fun things to spend money on. I cannot wait to have this and start curing my own meats in my house.
Hi there! Salami is a variety of salumi? Also, I find the little end tidbit (links you might like) rather appropriate for this post.
Book looks great; still a little scared to try it myself.
This book makes my mouth water!
An autographed copy would be awesome!
I'm lucky enough to be able to make my living by teaching young children how to cook. I'd love to have this one in the reference library.
I've always appreciated a good pepperoni or prosciutto. But my eyes were opened when I went to Italy in January of this year. I stayed at an agriturismo near bologna that had some amazing coppo, salami and sausage. I saw what a personal process it was, how our host lovingly described how it was made. I'd love this book to savor (pun intended) the process more!
I would be thrilled to win a copy of your book! I have taken so many ideas from your website into my heart!! Except keeping the chicken stock on the stove all week!!!...OMDG
Love your books/recipes and want to add this to my collection. I too like the idea of a fermentation book. Thanks for the giveaway.
Seems like learning the art of salumi would be the ideal retirement
project! Now to work up the nerve to tackle it. If anything could give me confidence, it would be your book.
Michael, I love your books and can't wait to read Salumi. Thanks!
Can't wait to see the hog breakdowns!
Would love to be able to cure some capicola to make a homemade muffuletta (with homemade bread).
Will soon be moving into a new apartment where I will finally have space to cook and create. Can't wait!
Here's hoping for some good luck. If not, I'll be buying this very soon.
I'd love to win this so I can give it to a guy who runs a fantastic restaurant in Portland, ME.
Just finished making some! I can't wait to own this book and get started with new recipes and techniques!
Thanks for the opportunity to win the new book. I own all of the others and love making bread with the App.
You are supposed to do this BEFORE I have a copy! 🙂
Est! Est! Est! Win or lose, I'm getting a copy.
Muchas!
I am so excited about your book, I have only heard great things about it so far. Bitters, shrubs, and carbonated drinks have been so popular and are only to going to get more popular and more mainstream. That might be a fun DIY topic.
After I was inspired by "Charcuterie" I have recently organised my curing chamber and I am ready for my first test run, very keen to produce some fresh cured meats!
Fermentation would be a great topic, Sandor Katz has done an interesting book on that, more recipies would be welcome though.
I also make bread and Maple Syrup along with our pickles and Kimchi.
I have been getting a lot of use out of your Ratio book and would love to have a go at Salumi.
Thanks!
Fell in love with the world of salumi when we stumbled upon Greve in Chianti a number of years ago. Would love to get a copy but since I don't tweet, wouldn't know if I won. Thanks anyway. Hope you sell zillions of copies of the book!
Me me me!!!! Pick me please!!!!!
Thank you!
So looking forward to reading (and playing with) this book. I have all your books...the not-food ones are equally great...looking forward to winning (yay) or buying (oh well would have anyway) this one.
want
I would love to get my hands on a copy of the book. As far as a DIY project, it would be great to see something similar to the from scratch BLT challenge you did. Perhaps on the sweet side, Ice Cream and Pie? Or maybe cocktails, make your own tonic, bitters, tinctures, etc...
I love all your books and I hope to win this one so I can buy more knives, cure and meat.
I'm a huge fan, particularly of your Ratio and Charcuterie works - I'm also sad that as a Canadian, I can't partake in your signd copies giveaway of Salumi. Very very sad.....any plans for a Canadian signing tour?
A former Clevelander would love a copy
Would love to win Salumi! Ruhlman = cured meats and cleveland, two things I love
I could definitely use this book as inspiration and a recipe base at work or home...
I'm just about to move into a house where I'll finally have the room to start working on curing my own meats! Hrm, I wonder if I can salumize elk? Hunting season is coming up....
I love Charcuterie and can't wait to start getting into Salumi. Thanks for all the work you do.
Wow - looks amazing. Would love to read your book
I'm looking forward to reading your book. I grew up on all good things Italian.
Love your books! My husband and I have been getting into salumi lately so I would love a copy of this book.
Would love this!
Michael
I promise to take my free autographed copy of the book with me to read on the plane to Italy in October and wave it in front of every Salumeria in Norcia and San Miniato ( two stops on my "I'm not Ruhlman but I do love salumi" tour of Italy).
I am so excited you have a new book coming out. I have enjoyed all your previous adventures. And like any chef nerd, I love that you write too us and for us. Approachable for the layman but technical enough to keep us happy. I have read your books throughout many steps in my career and found laughter, hope, and perseverence at the heart of each one.
Thank you so much for your words!
I love Charcuterie, even if my girlfriend is hesitant about the pancetta hanging in our kitchen. Would love to learn more about dry-cured sausages.
The book looks terrific. Charcuterie could use a companion book so the binding doesn't wear out.
I still have a VHS tape of Brian Polcyn with Eric Villegas on Eric's "Fork in the Road" show. He was showing off the facilities at Schoolcraft College. And yes, I will graciously accept your generous gift if offered.
I would love to have a copy! Charcuterie is still a go to reference that never leaves my kitchen.
Need one copy that will not get stained by Pork Fat, Fennel Pollen and a beer. 🙂
Can't wait to see the new book. Charcuterie really opened my eyes to what is possible.
I'd like to see you put together the ultimate charcuterie platter. Several Ruhlman & Polcyn (R&P) cured meat products, R&P condiments like mustards or chutney, R&P made cheese, R&P pickles, and an R&P wild card item. When I ate at Proof On Main in louisville, ky and had their charcuterie platter they had cold smoked grapes...oddly good wild card item.
ready to eat all the salumi
Really looking forward to reading this one. You signed my copy of Charcuterie earlier this year with a very convincing note to my vegetarian girlfriend. Big fan.
Thanks for your continued hard work in making refined and skilled cooking accessible to all without dumbing it all down. You inspire me in the kitchen everyday!
I would love to make my own cured sausages et al. It sounds like a great book. On the topic of DIY -- what about pickles? Pickling isn't terribly hard and there's so many varieties to be made. My favorite pickles as a child were beet and turnip pickles (brined and then a chemical reaction between the beet and turnip makes them sour) or vinegared cabbage with curry. Cucumber pickles are great, but there's a whole world of stuff that can be brined, soaked in vinegar, etc.
I'm so ready for this book, because I think I've made every single thing in Charcuterie and am pining to move on.
HI Michael,
I would love to win a copy of your new book, Your Charcuterie book is my bible! Here is my blog post when I followed your recipe to make bacon for the first time - it was a revelation - http://tastelikeyum.blogspot.com.au/2010/11/project-bacon-phase-2.html
I would love to see a book on bread, particularly sourdough. I am just getting started with this and would love to learn more from someone such as yourself.
I look forward to reading your book!
Super excited about this book. I love Charcuterie (the food and the book) and am interested in learning more about butchery and curing, so this is perfect.
One DIY project that I would like to try is fermenting soy sauce. Looks like it is fraught with difficulty, but according to the internets it is possible.
Would love a copy. I have Twenty and thanks to it overcame my fear of curing salmon. Easy, perfect directions, have some in the refrigerator now.
I'm a huge fan of your books! I was researching how to cure pork belly and every site I came to talked about your book, Charcuterie. I bought it and loved it. I've followed many of the processes with huge success. I purchased copies for friends. This year, I also purchased Making of a Chef, Ratio, and Twenty. It wasn't until I started reading your books that I even noticed you co-authored French Laundry. I've owned it for a few of years and love how it is written. I'm forever a fan!!
this would make such a great gift!
Really looking forward to this book. I like to keep a copy of Charcuterie under my pillow at night so that my dreams can be filled with thoughts of delicious cured meats.
Michael, you're an inspiration. I take the time to cook more at home in large part due to your encouragement.
Gotta be in it to win it...
I have a copy already, but I sure would love a signed copy!
Count me among those who are scared to try this myself. Would love this book as a way to become confident!
I hope I get this -- I've come to cooking late in life and have become keenly interested in sausage and curing meat.
I, too, remember walking into my first true Italian salumeria. That was 12 years ago on my honeymoon to Umbria. While staying in a great agritourism farm with Mama Wanda and her 3 daughters (she still made the finest farro soup I have ever had), they sent my wife and I to the great plains.
On our way, we found a salumeria and I found nirvana, at least pork nirvana. I had never seen so many sides of meats curing in such a small room. The boar prosciutto was to die for.
After leaving the salumeria and finding a spot on the great plain to enjoy our finest meats and cheeses (with a great red wine, of course), our lounging was cut off a little short by three herding dogs who decided our meats smelled better than their duties of sheep.
If I win the book, I'll dig out and forward a copy of the picture my wife took of me fending off these "fierce" (aka fluffy) dogs.
Either way, looking forward to trying your new recipes. "Charcuterie" is always on prominent display with our cookbooks and always brings passionate conversations.
One of my friend Anna's hog jowls sitting on the cure in the fridge right now to become guanciale for a chef friend. Trying to source pig bladders .......... but in NC there is some silly regulation against returning them to the owner of the pig. I wonder if a deer bladder would work for culatello (have to make sure it's safe first). Anyway, I would be honored to receive a copy of Salumi autographed by two of my food heros. I assure you it will receive lots of use.
I'm looking forward to the book!
DIY idea - The World of Cured Meats : take basic curing ideas from around the world - I've always been as big a fan of German cured meats & sausages...(wife's german)
Looking forward to this book. Will probably end up w/2 copies like I do with Charcuterie. As for DIY ideas, maybe scratch Bacon cheeseburgers. Bake the buns, cure bacon, grind the meat, etc. Bonus points for handcutting your own fries and brewing your own beer to go with it.
Oh, and use this to make your own cheese slices -- http://www.seriouseats.com/recipes/2011/09/melty-american-style-cheddar-cheese-slices-for-burgers-and-grilled-cheese-recipe.html
Loved the first book and excited to read the new one!
Charcuterie and Salumi have been a HUGE inspiration on me. Whenever i have a day off from the kitchen im at home making mortadella, bacon, sausage (Mmmm!) pork belly lardo...ect. Ive just gotten in touch with local farm that has old spots and berkshire, so soon i will have a hog on my hands to butcher. Thank you so much Michael and Brian for all that you have done.
This book looks amazing!
Would love a signed copy! Time to expand my horizons beyond fresh sausage.
I keep thinking that I need a mini-fridge to start making cured meat. Your first cured meat book, "Charcuterie," keeps putting out the siren call to buy equipment so that I can try out the recipes. My guess is that your latest book would just strengthen the salumi voices in my head.
Charcuterie really got cooking geek juices running. I have little doubt this one will do the same.
Awesome! "Charcuterie" is excellent...I make my own hotdogs following your methods....they're great...
Looking forward to this book!!
I'm really looking forward to 'Salumi'! Charcuterie was GREAT!! Thank you Michael!
cool book!
Just built a fermentation chamber for brewing, winning this book might motivate me to build a curing chamber as well. Charcuterie is currently hanging out at my bedside.
This looks fabulous! I'm looking forward to the book.
Yum!
I bought Charcruterie last year, finished reading in a day, made many recipes within a month, Now I am planning on the same with Salumi.
Just got my local raised half hog settled into the deep freeze... Here's to winning a copy of much needed Salumi! I loved reading American Boys Handbook and any other DIY/Reference books growing up and trying out the projects like damming a creek and making fishing nets! These kind of books always had the best tips/tricks. I think a great idea would be a repository of said tips along with the best (and tested) DIY projects. For example there are hundreds of blogs that tought homemade sous vide apparatuses, cold smoke boxes, urban garden boxes, ad nauseum. But... WHICH ARE THE BEST? What I would love to see if your passion applied to this project and the creativity that comes out in your books which illustrate the best/simplified way of doing neat things that make life taste better. -Patrick patrden@cdw.com
I'd love another Ruhlman book on my shelf!
my grandfather would have loved that. i will give this a try. would love to win a copy (i don't live in the US, but have a friend, who would bring it over in october). if not, i will buy one. 🙂
I'd love a copy. Perfect piggy parts patiently prepped.
I would love a copy!
Perhaps we might have new brine strengths?
I have an amazing grass fed pork belly in my freezer waiting for this book!
I'd love a copy for my husband
I loved Charcuterie and I know I'll love this book too.
I am Italian (from Sora, Provincia di Frosinone) and your book speaks to my heart as I was raised on cured meats and sausages of all kinds. Would love a signed copy for my foodie book collection 🙂
I've had a great time with projects from "Charcuterie" and am really looking forward to making and eating things from this book. I'm also looking forward to what will surely be a broader availability of the kinds of things that used to be unseen outside of Europe. It's already happening!
Please and thank you!
I would love a copy of this book! I tried, with limited success to make copa once... maybe next time I get it right!
I have thoroughly enjoyed reading Charcuterie and am really looking forward to Salumi and working through that book. It would be really cool to have a signed copy!
Would love a signed copy! Thank you in advance.
Bless your heart, Mr. Ruhlman, for always taking us on a journey deep into the heart of a cook throughout all of your writing. In each of your volumes, you have truly covered all of the faculties required of great cooking. Works like "Reach of/Soul of a Chef" draw us into the culinary art and explores it as a spiritual, almost transcendental exercise. "Ratio" touches on the sort of empirical understanding of cooking and simplifies it to make us more precise and masterful in the kitchen. And a book like "Salumi" appears to be one that captures the nostalgia, history, and simplicity of an art form, which I think helps us, as both eaters and cooks, to cultivate a necessary appreciation for food and the beautiful ways it can be interpreted.
I'm not gonna lie ... I would love a signed copy of this book. But moreover, I just wanted to take this opportunity (which I have been meaning to take since I read "Soul/Reach" years ago) to tell you that I salute you as both a brilliant wordsmith, passionate chef, and great culinary mind.
I have thoroughly enjoyed Charcuterie, and bought a copy after I ran out of library renewals, as thought it would be an essential book in my cookbook library. The Pate Grandmere (with a few additions of juniper berries and interior garnish), was voted my best country pate yet by family. I am sure that Salumi will be just as valued! Would love a signed copy!
I'm a newbie home chef in waiting (i.e. I'm trying to impress my wife!) but I'm inspired by your approach to breaking down the massive amount of info on cooking into bite-sized chunks that make it fun. Thanks and good luck with your new book...
Please pick me! I'd be using it as a wedding present to my little sister! How can that not win!?!
I first encountered salumi among the wonderful Italian shops in Boston. I can still remember how gorgeous it looked and how wonderful it smelled. Tasted? Mmm. It was very good. Might I try and make it from scratch? I could be persuaded.
I'd love a copy of this even if it weren't autographed. I love the very idea of this book.
A couple of suggestions for some future DIY projects:
1. Homebrewing and home cocktail bottling. Plus liqueurs to make at home, such as Bierlikor using Dark wheat beer and vodka or Barenjager using honey and vodka.
2. Cured meats and sausages from additional regions of Europe, i.e France (Montbeliard), Germany (Bündnerfleisch would be great to learn how to make at home or authentic Black Forest Ham "Schwarzwalder Schincken").
Not sure if it's in the new book but I would love to know how to safely make a small curing box. Also making the best use out of a very small kitchen, ie: where/how to hang equipment, keep books, many spices. I just moved from a 2000+ house to a 400' cottage apartment and am finding myself so flustered it's hard to cook!
I'd love a signed copy of the new book! That one could stay clean while I use the other in the kitchen...
I would love to be gifted a signed copy of this book. I am still reading and enjoying 20 - I'll start cooking from it in a few weeks!
I am trying to get my fiance as captivated by turning raw cold meat and seasoning into salumi as I am! Cured meats are so interesting to make and eat.
I would a love to have a signed copy, however I hope you will send an email to me as I don't have a twitter account.
My wedding registry includes a meat grinder, sausage stuffer, and wine fridge (for curing.)
I've always been an avid cook, but your book ratio changed my life. My passion for cooking has increased 10 fold. I owe much of that to you. Thanks Michael!
I need one more reason to push my husband into buying me a wine fridge for dry curing meats, so I would love a signed copy of the new book.
Put me in for the drawing.
I'm a commercial artist who loves to read cookbooks but I have to admit, for me, looking at the pictures is the best part! A cookbook has the ability to be a work of art – it has the ability to bring all your senses to life. I applaud you for your tasteful use of fonts and artistic touches – the photography is beautiful. It's true what they say, "You eat with your eyes first!"
I am very interested in making my own cured meat. I have started with some simple things from Charcuterie. Would love to see what I could do with Salumi.
Very interested in expanding my cooking repertoire with Salumi.
Looks like another fine book Michael. If not a winner, I'll be picking up a copy nonetheless.
Charcuterie was great! I'm looking forward to Salumi. What about a book on butchering animals, or at least different ways of breaking down, say, a side of beef or primals of other animals and the traditions of other countries as well as the US? You could go into history, techniques, and how a home cook can break down their own pork, etc. if they didn't have availability to an Italian (or other culture) butcher? Examples: Why the French cut their steaks slightly differently than we do? Or how to cut for some obscure dried meat product popular elsewhere?
It'd be amazing to get a copy from you Michael. I'm embarking on a lot of exciting food projects myself and this would really give me a boost of confidence!
When I win the lottery I will spend my time investigating all forms of DIY food crafts such as cheese making, fish preservation ( whether it's smoking, gravlax or ceviche), breadmaking, sausage.. are just a few that could be explored at great length.
I have worked my way through my worn copy of Charcuterie and would be ecstatic to continue with Salumi.
Thank you!
Ford
My daughter, who is now 11, has been accompanying me on Saturday mornings when we visit Carlton Farms Meatpacking plant here in Oregon for a few years now. That is the day they have fresh primal cuts and all the nasty bits and parts out for sale. My daughter does not think food is raised in little styrofoam trays. I have practically worn out my copy of Charcuterie. My kids refer to our basement as Dracula's Den when I have meat hanging from the rafters. And my wife thinks nothing of ducking under a hanging pancetta on her way to do laundry. Yes, I'm a sexist pig, but that is the division of labor in this house. Keep up the good work Michael. Thank you.
Since I started showing interest in working with charcuterie and such, over the past four years, I have recieved four, count em, four copies of Charcuterie as gifts. Oh how little did my friends & family know. I had been using the book to make Pancetta, Pastrami & Sausages all that time. I would absolutely love to get my hands on a signed copy for my restaurant, scratch that - signed copy for me, and an unsigned one for the restaurant. Thanks so much for being so honest with your approaches and lessons you have learned along the way. When I teach at my restaurant I like to remind my employees that I have done a lot of screwing up in my time to get to know how to do the right thing!
Thanks again,
Kellen Ferkey
Oh my, cured meats may be the key to world peace. I am trying to do my part...
the next DIY project I'd like to see...? Pulling your own saltwater taffy.
I look forward to curing some types of salumi I wouldn't ordinarily be able to try.
Stopped by to browse Friday cocktail hour recipes. I know it's only Thursday! Maybe tomorrow night I'll be toasting a signed copy of Salumi 🙂
This and Charcuterie are definitely on my want list. Hopefully this contest will save me a few $$ =).
I never win anything so I bought my own copy. I promise not to forge your signatures in it, though. Don't bother picking me... I just wanted to telly that I like it so far. I'll be starting Coppa this weekend.
Prosciutto may be better than bacon. There...I said it.
p.s. How about focussing a future effort on what we can do with blood and guts... culinarily speaking of course!
As an avid pork fanatic, I've been awaiting this book for months. Unfortunately, I don't have the funds for a cookbook at the moment. Please enter me in your drawing. Thanks in advance.
Allison
I would love to be able to share this with my students and encourage them to do this on their own at home. Thanks for offering this.
you make that salumi yeah
Thank you for Ratio. Finally I can make my own brines and not rely on a recipe.
To cure or not to cure, that is the question. Whether ‘tis nobler in the gut to suffer tasteless steamed loin of pork, or to deploy the miraculous powers of salt against bland food, and elevate even the nasty bits to haute cuisine? To salt, to smoke, to brine, to end the heart-ache, nay I say heart-burn, of uncured meats. Perchance to dream of prosciutto, coppa, lardo, guanciale. There’s the rub; me thinks it a blend of toasted fennel and coriander, black pepper and garlic. The pangs of hunger call me to action. Only in the acquisition of Salumi may my soul rest, and all sins against meat be forgotten.
Would love to win a signed copy of your book! Any of them!
You'll have to sign my moobs since I have Kindle, Michael on left & Brian can sign the right one. I will never wash my man boobs again.
Love your books Michael !
Can't wait to check out Salumi!
Michael, Thank you, once again, for taking the time to write a book that shares knowledge rather than just recipes. Surely many of the commenters here value the difference in your writing as much as I do. Looking forward to both this book and Bouchon Bakery later this fall.
I'd love a copy. I love "Chaucuterie" and have made a bunch of things from it which have been fabulous! so I'm really looking forward to this one.
Michael,
Kevin
23515 N.E. Novelty Hill Road
Suite B221 #241
Redmond, WA 98053
Just to make it easy... 🙂
Would a great addition the Curing Saga. Charcuterie was a step forward to something that I grew up with and always want to know more about. Salumi, is Italy the land I wish to revisit. Some other projects, I have been playing with are Lomo, and Chorizo. With success on both. Eastern Europe I think maybe a good direction as well. Thanks again...
Ready, Willing and Able. Thanks
I have a very well worn and well loved copy of Charcuterie and would love a signed copy of Salumi to put next to it please.
I can't stop looking at cover shot! Beautiful!
I work at Marcella's, a rustic Italian restaurant that was voted best Italian in Columbus, OH, and we serve many cured meats. I would love to learn how to make cured meat on my own and this book would be a great tool.
Looking forward to all the butchery tips and of course exciting new recipes!
-Shawn
localnacl@gmail.com
I've really enjoyed your other books, looking forward to this one.
I'd love a copy. Spent years as a vegetarian and I was brought back to eating meat, by realizing all the flavors I was giving up.
Yes, please! I can't get enough of your books. I'm particularly smitten by Twenty's double-boiled, scrambled eggs right now.
Also, as for more DIY projects, I vote to continue the food preservation "line" you've follwed now, vinegars (Sawyer's beer vinegar recipe rocks!), pickling, canning, jelly-ing/jamming, etc.
My wife refers to my kitchen DIY projects as "Adventure Cooking". Homebrewing is my go-to when I need a fix - recipe formulation and cooking followed by fermentation and long anticipation.
My girlfriend's father just bought a pig and has offered me the head. My gf is not too happy w the idea of eating a head, so I'm hoping to make something irresistible to show her that it is not as scary as it sounds.
I love sausage. This would be the ultimate addition to my smoked, cured, stuffed, fermented meat book collection.
P.S. I am going to make the pork rinds you have a video of, this weekend.
Really looking forward to this book. Please count me in for the giveaway. Thanks.
I'd love a signed copy, though i will most likely buy a copy anyways. My copy of charcuterie is by far the most used reference book i own and was, the main inspiration to start curing, pickling and grinding just about everything. Pig spleen, chicken liver terrine, anyone? Oh, this BTW is the only book from you that i do not own yet 🙂
As for DIY projects, cheese.
I cant wait to check out your new book. Loved charcuterie 🙂
Throwing my hat in the proverbial ring.
Loved Home and The Elements of Cooking, so am sure I'd love this one too!!
Would love to add this to my collection!
After returning from vacation after sampling countless varieties of salumi, I'd love to see the process that goes into it. Also, I need to add to my ever growing collection of Ruhlman books. 🙂
I have been SO looking forward to this book!
Yeah, I'll put my name in this hat. 🙂
Would be a fantastic add to my collection.
Mmmm, cured meat. Sounds great.
This book would looks great next to "Charcuterie" in my kitchen. Thanks for the blog and the books, always good reading.
Salumi me!
Would love a copy. But my wife will hate you if I start hanging meat in the basement.
Would love to add this book to my arsenal of info. As a soon to be culinary school graduate (7 more weeks) and a Clevelander out west, it would be great. Have an awesome holiday weekend.
I already have it, but I'll give my unsigned copy to my local library if I win.
i might still need a place to dry-cure, but that won't stop me!!
craving this
This would go right next to my copy of Charcuterie
Stop making cookbooks, my girlfriend is going to leave mefor her own health if I keep feeding her so much awesome stuff
who doesnt love charcuterie!? id love to make some!
Next book should be all things dairy: Cheese, yogurt, butter.
Mr. Ruhlman, I got into charcuterie a few months ago, and it's amazing. I have the first book, and since I live in SE Michigan I've had the pleasure of eating at BP's place in Milford. Excellent stuff. This new work would be an excellent addition to my library, and I'd be honored to have it to read as I cut into the Mangalitsa prosciutto I hope to have ready this time next year. Thanks.
Hi Mr. Ruhlman - I really enjoy your books. I got Twenty a few weeks ago, and Amazon suggested Elements. I added it, forgetting I already had it!! But rather than return it, I felt it better to share your wisdom :). I gave it to my sister to introduce your books to her, and now she's hooked too! I'd absolutely love Salumi.
I really enjoy Charcuterie, and am sure I'll love all the instructions and recipes in this book too!
love it love it love it!!
This is something I've been wanting to try for some time but was never sure where to start.
This would be even better than getting Charcuterie for Christmas; my wife can buy me more pink salt this year, instead. How lucky am I?
I've got a wonderful source of good local pork at The Piggery, and the book would give me wonderful things to do with it. Actually, I suspect they may have a copy themselves already!
I am a line cook here in Lake Tahke california. I have drooled over charcuterie and have not had enough money to purchase my own copy. I would love to be able to get a copy of salumi ad try out some of the recipes on my own and hopefully one day begins serving a real charcuterie plate! I'll hit you straight- pick me!
Love the books, love the blog, want to make some salumi
I can't wait to put a copy of Salumi next to my Charcuterie book!
Line cook and I dont have the money. Need any freebie I can get.
Yes please! We worked our way through Charcuterie ( as I tught myself how to make cheese and delishious breads ) and it would be wonderful to do the same with Salumi.