Standing at the door of the walk-in curing chamber at the Fatted Calf in California’s famed Napa Valley is an exciting experience for an amateur charcutier like me, or even just an admirer of food.
A few months ago, I interviewed authors Michael Ruhlman and Brian Polcyn for their book “Salumi: The Craft of Italian Dry Curing.” It’s a book that encourages home cooks to try their hand at making ...
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