Friends! Ruminants! Charcutiers! Lend me your ears! Michael Ruhlman and Brian Polcyn are back with the next logical extension, Salumi, focusing on the rich world of Italian cured meats. And we've got a challenge for you.
Home-cured sauerkraut, piled high with boudin blanc, brined-and-smoked pork loin, and a hunk of smoked pork belly; whole-grain beer mustard; saucisson sec and garlic sour dills to start. It was a fine meal to finish up a great year of meat!