My friends, it's time to draw the curtain in our little experiment. Three months ago I asked if you were ready to take on projects from Michael Ruhlman and Brian Polcyn's latest collaboration, Salumi, an in-depth look at making Italian cured meats. We've had a lot of porky (and lamby) fun along the way. Here's the latest.
The Festa's over, but the salumi-making lives on. I have a few hunks of fat in the freezer and a bit of cure that Scott and I made for lardo, and Scott himself is still working on a coppa. And as hog is my witness, I will make 'nduja.
Check out the other Festa di Salumi posts. Thanks to everyone who played along!