E-mail this story
As meat cures, doubt dissipates
A few months ago, I interviewed authors Michael Ruhlman and Brian Polcyn for their book "Salumi: The Craft of Italian Dry Curing." It's a book that encourages home cooks to try their hand at making their own pancetta, coppa and prosciutto.
By Monica Eng, Tribune Newspapers
February 6, 2013