Category Archives: Charcuterie

Artisan Butchers
(Does Artisanal Even Mean Anything Anymore?)

By ruhlman | Published: August 19, 2010
The first cut, breaking down a hog American style, photo by donna What does artisan butcher mean?  What does artisan mean, for that matter? I’m grateful to Abigail Blake, an American living, cooking, and blogging on the island Tortola, for her comment on my most recent mini-post: I like this explanation from a 1913 Websters: “An artist [...]
Also posted in Pork!, Salumi | Tagged | Comments closed

Salumi in America

By ruhlman | Published: June 24, 2010
On our trip to Italy, Brian Polcyn and I saw a lot of new cuts we weren't familiar with, so as soon as we returned, we made plans to break down a couple of pigs Italian style, bringing in chef Jay Denham, who was recently back from five months staging in Italy.  We wanted to [...]
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How To Make Sausage

By ruhlman | Published: June 17, 2010
Earlier this spring, my high school pal, JD, called and asked if I wanted to make sausage on Saturday. It's much easier with a few folks to spread out the work, but I wasn't prepared for something like 50 pounds of sausage. Nor did I expect JD to film the event.  But, ever the overachiever, [...]
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Salume in Northern Italy

By ruhlman | Published: June 2, 2010
Ten days in Italy with Brian Polcyn and Nic Heckett for a salume tour of northern and central Italy—primarily Piedmont, Tuscany, Umbria and Emilia-Romagna. Damn, Italy is beautiful.  There’s a reason Tuscany in particular is so romanticized.  Its rolling, forested hills and little towns perched on hillsides are breathtaking, particularly, I assure you, if you [...]
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Homemade Short Rib Pastrami

By ruhlman | Published: May 24, 2010
Photos by Donna [I'm on a blog break from 5/17 through 5/31, so I'm putting up favorite food posts from the archives.] It began with pickles. I'd bought a quart of small cukes to pickle with tarragon but I wasn't thinking as I made the brine.  I wanted some spice in there so [...]
Also posted in Beef, Main Courses | Tagged , , | Comments closed

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