The Big Eight: (trying to) simplify the confusing terminology of Salumi

A rather beautiful explanatory line drawing …

… from the canonical “Salumi: The Craft of Italian Dry Curing” by Michael Ruhlman.

About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen….

Salutate porcum!

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