Guanciale

Posted by in Food

My cured meat adventures began with the purchase of Charcuterie by Michael Ruhlman about three months ago. I had been purchasing random cookbooks for years, mostly discount books filled with step by step instructional recipes. This was my first topical cookbook that required you to read it front to back, as it exposes the reader to Charcuterie from a basic to moderate tasks. Once you get through it everything makes sense: we’ve been curing meat for storage since we harnessed fire (or since Prometheus gave it to us, to each…read more