In Pâté, Confit, Rillette, Brian Polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and accessible branch of the charcuterie tradition. There is arguably nothing richer and m
Delves into the world of drying and curing meat, offering recipes and simplified techniques for making traditional Italian pork salumi--from pancetta, prosciutto, and salami to guanicale, coppa, and s
Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona
