Dec 012012
 

Salumi - cover picture

Salumi delivers on its promises. If you want a comprehensive, understandable, useable and enjoyable guide to how to dry cure & preserve meats Italian style, this is it. It’s suitable for the chef, semi-pro or novice home practitioner. I wish that this book had been published a few years earlier to save me some hard won experience.

Salumi: The Craft of Italian Dry Curing is written by the authors of the acclaimed Charcuterie – Michael Ruhlman & Brian Polcyn. Rhulman has written & co-written many bestselling books about cooking. Polcyn is Professor of Butchery & Charcuterie at Schoolcraft College in Michigan and a chef/patron of his own restaurants. They both demonstrate a clear knowledge of the science of meat preservation coupled with a love & evangelism for good food, slowly & lovingly prepared and eaten.

Salumi is a tidy hardback book that’ll fit on your worktop while you work through the instructions. It’s divided into five chapters which take you systematically through the process from carcass to consumption. It’s illustrated throughout with really clear & helpful drawings by Alan Witschonke. It has two beautiful sections of colour plates which really do the salumi proud and show you what to aim for. Each chapter has its own mini-contents at the beginning and these are helpful to see the scope of what’s there, not just to help to navigate the book. There are regular boxed out asides which give added detail and explanations or contain wonderful anecdotes. The anecdotes really bring the book alive and give it atmosphere.

Salumi - drawing & picture example

They clarify terminology up front and explain that salumi is the word for salted & cured meats and salami are a subset of these which are dry cured sausages.

In the first chapter the authors first put salumi in their cultural and philosophical context. Now this may sound a little pretentious: but the way they express it is down to earth. While their book Charcuterie was about the French tradition of meat curing and confit; Salumi is about the narrower, more focused and more difficult craft (in their view) of Italian dry curing of meat. They say:

Nature is the greatest artist, we are not the first to say, and this is what salumi is really about: taking what nature gives us and doing as little as possible to it to make it the best it can be.

They emphasise the need for high quality meat and also that in using it you must be properly prepared. Their emotion about the responsibility of the meat preparer is eloquently expressed:

…if you are not prepared, if you have a feeling bone in your body, you will experience the deep humiliation of having wasted a creature’s life because you were lazy.

Quite so and well said. But the book is not all so earnest. The section the above quote comes from is entitled: “The Experience of Breaking Down a Whole Hog (Is This Your First Time, Sweetheart?)”. And their humour peeks cheekily through in many more passages and anecdotes.

The first chapter gives really detailed instructions of how to butcher a whole pig. Having done the job myself, the instructions are clearly from people that have done it for real. The drawings come into their own here and are very helpful. They say it’s hard work and needs from three to nine people to do. No wonder when I’ve done it on my todd, I been out on my feet at the end. There’s lots of good practical advice and tips.

Salumi - clear drawings

The second chapter sets out the basics of the science behind why and how curing works. They deal with the safety and environmental/public health issues in a way that reassures. Like scuba diving, they say, if you follow the rules – you’ll be safe. They provide advice about what equipment is needed and how to improvise smokers and curing cabinets. The chapter ends with a basic recipe and some rules of thumb. In addition to the science and careful weighing of ingredients, they stress that common sense is a useful asset to have and use throughout the process.

In Chapter Three they describe and give recipes for the ‘Big Eight’ Italian dry cured meats. These are: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto and (basic) salami. Each section describes the cuts and its uses, flavour, cure variations and gives relevant tips and things to look out for. The recipes are clear and precise, the measurements given in ounces and grammes with aniticpated timings and yields.

Salumi - clear recipes

With Chapter Four, Ruhlman & Polcyn go “Deeper into the Craft of Dry Curing and Preserving Meat”. This covers how to make more complex salami, whole muscle salami and cooked salumi. The recipes follow a similar format to those in Chapter Three and I found really inspired me to want to get to grips with the art of the Salumière. The authors’ expertise of the technical aspects of the cure and how to match and blend flavours shines through.

Finally, in Chapter Five the art of how to cook with and serve salumi is revealed. There are six mouth watering sections which cover tagliere di salumi (the salumi board), crostini, pizza, pasta & polenta, soups & salads and classic combinations. There’s enough inspiration in here for many months and years of happy cooking.

Salumi - beautiful pictures

I’ve kept, slaughtered and butchered my own pigs and made my own bacon, chorizo and sausages. So I’m an enthusiast for the process and the products. I’m also, as this blog shows, a big fan of Italian style cuisine. This book will soon look tired and battered as it’s bound to be well used, thumbed and drooled over. It’s an essential read for anyone interested in how to make preserved meats, or who wants to find out more about Italian cuisine.

Disclosure: The publishers provided me with a free copy of this book for me to review. They didn’t impose any express or implied conditions on this and I have written as I’ve found.

 Posted by at 18:33
Nov 202012
 

Harissa in jars

These are a blast for any chilliholic and will add a new dimension to the seasonings on any table. In the northern hemisphere, now is when we need to preserve green & red chillies. If you have a blender or food processor these couldn’t be easier.

Chillies and tomatoes are arguably two of the most influential culinary exports from South America where they originated. Traders took them to Europe, the middle & far east from the 16th century onwards. Their use is characteristic of many cuisines. Harissa & schug are similar to some of the original salsas & pebre of South America.

Tamsin’s tomatoes on toast with schug

They can be used virtually anywhere in your culinary repertoire. In soups or stews; as a rub on meat, fish & vegetables; spread on bread; as a dip, with hummus or felafel etc; or like a ketchup. On the left, the delicious snack my friend Tamsin made with the Schug I took as a present when we stayed with her & her family. Tamsin’s blog is a cracking read too.

Harissa is a Tunisian/Morrocan red chilli paste seasoned with spices. Some variations include tomatoes too, which round out the flavour.

Schug (zhug  or skhug)
is a Yemeni green chilli paste make with lashings of fresh coriander and seasoned with spices. There is also a red variant.

If you’d like to make these wonderful ingredients, please read on…
Continue reading »

 Posted by at 16:01
Nov 042012
 

 

Blues and bays made into vinegar using kombucha

Once you know how to make your own vinegar you can experiment with different flavours. Last year I showed you how to make your own apple cider vinegar. This year, I experimented to see if I could use the same principles to make some blackberry and apple vinegar.

I’ve also got into using Kombucha. We make kombucha tea as a tasty and healthful drink. It’s also possible to use it to turn a sugary solution into acetic acid – vinegar. All you need is a kombucha ‘SCOBY’ (Symbiotic Culture of Bacteria and Yeasts).

If you’d like to find out how to do these, please read on… Continue reading »

 Posted by at 17:00
Jun 182012
 

Polyculture tarragon in polytunnel

My friend Emma has started Project Nosh to eat as many of the edible plants in her garden before she moves.

One of the plants Emma wants ideas for is French tarragon (artemisia dracunculus). The dracunculus in the Latin name means ‘Little Dragon’, perhaps referring to the teeth like shape of the leaves or its serpent like roots. I promised to blog a recipe for tarragon vinegar so that Emma could take the wonderful warm anise flavour with her.

To find out more about how we grow tarragon and for the recipe please read on. Continue reading »

 Posted by at 07:56
Mar 112012
 

I promised some more salad dressings when I wrote the Vinaigrette recipe the other day. I really looked forward to doing this post because mayonnaise this way is so simple and so spectacular. You’ll have great mayo in less than a minute. I hope once you have made this the first time, you will not feel the need to buy mayo ever again.

What’s more, it gave me an excuse to make a food-related video to show you how easy it all is. So it was lucky I needed some mayonnaise yesterday. It was to make into a wild garlic mayonnaise to go with some juicy prawns grilled with breadcrumbs and parmesan. I’m afraid there’s no picture of the finished dish because we ate it!

If you want to know how make this, wild garlic mayonnaise or tartar sauce, please read on… Continue reading »

 Posted by at 16:43
Nov 042011
 

Fig, fennel, coriander & bay jam

As you can see, the figs produce a wonderful colour and texture. The fennel gives a lovely background warmth with the bay. The coriander provides generous light bursts of flavour.

The story behind this jam is that I had the good fortune to receive a present of a jar of fig, vanilla and ginger jam from my friend Lyndsey. It was delicious and I was keen tomake some fig jam myself.

I didn’t want to repeat Lyndsey’s creation (as if) and so wanted to come up with something different. I consulted one of my jammy-mentors Vicky at JamSmithClub. She suggested partnering it with fennel and bay as a seasonal combination. The idea was excellent as I have my own bay and have been drying my harvest of fennel seeds. In my spice drawer the coriander seeds are next to the fennel and they partner very well so I used some of these too.

I consulted my copy of Thane Prince‘s Jams & Chutneys for sugar, acid & pectin quantities and cracked on. Here’s what I did.

Continue reading »

 Posted by at 13:53
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