New item Free shipping Pay Now
Add this item to Cart for a combined free shipping deal
Click to enlarge photo

Listing Detail Tabs

Delivery takes approximately 4-7 business days.

This title is In Stock in the Booktopia Distribution Centre. We will send you a confirmation email with a Tracking Code to follow the progress of your parcel when it ships.

Author: Michael Ruhlman

ISBN: 9780393068597
Format: Hardcover
Number Of Pages: 288
Published: 27 August 2012
Country of Publication: US
Dimensions (cm): 26.2 x 21.3 x 3.4

Ruhlman and Polcyn explain, in recipes and step-by-step technique illustrations, the craft of making salumi. Once practiced as a matter of survival, Italian salumi is a form of preserved meats, primarily parts of the pig, commonly known as prosciutto, coppa, pancetta, guanciale, and salami in America. On a general level, salumi is easy to accomplish - salt meat and let it dry, slice thin and eat. To accomplish excellence in salumi requires good quality meat then seasoned with 'aromatics,' such as cracked black pepper, paprika, or thyme leaves. Ruhlman and Polcyn begin with detailed instructions on how to break down the whole hog yourself. They then cover the eight main salumi preparations: shoulder (spalla), neck (coppa), jowl (guanciale), back fat (lardo), loin (lombo/lonza), belly (pancetta), ham (prosciutto), and salami (products made from ground or cut pieces of pork). The recipes that follow include the easiest method for a given cut (e.g. bone-in, air-dried shoulder) and an alternative technique often specific to a region of Italy (e.g. palette crudo, a stuffed, cured pig shoulder from Piedmont). The second half of the book describes variations on those eight preparations. R...

Returns Policy:
30-day money back guarantee for return if the item is not as described, is damaged or is faulty. We do not offer a refund if you change your mind.

Customs Charges & Duties:
Orders over the value of $270 will be liable for customs charges, taxes including GST and brokerage costs which are the recipient's sole responsibility. Please click here to ask a question
Your question and answer privileges have been disabled.
You must log in to view questions and answers on this listing. We recommend reading questions before you make any purchases.
Please log in to view questions and answers on this listing. We recommend reading questions before you make any purchases. Available only to approved bidders. You must be an authenticated member to ask questions Find out more about becoming authenticated. Your account is in debt Your current account balance is You must credit your account to use this feature.
Firearms Licence #
By entering my licence number, I confirm I am aware of my obligations under the Arms Act.
Transaction details may be provided to police in accordance with the Terms & Conditions.
Your current account balance is Please note you will lose your question and answer privileges if your account is in debt for more than 2 weeks. Credit your account.
I confirm that I am over 18 years old.
To prevent your personal details being misused please do not put emails or phone numbers in questions. Failure to comply may result in the suspension of your account. The seller cannot add a Buy Now price once bidding has started.

Shipping options

  • Free shipping within New Zealand  

Payment options