ISO Italian meat curing book
My godfather has this on his wish list. He can read Italian so that is not an issue. He would like a cookbook for curing (capicollo, salami, etc) meats Italian style at home. Anyone have any suggestions? (in English or Italian)
Sorry if this is not exactly what you are looking for, since it is not strictly Italian. But
Charcuterie by Michael Ruhlman and Brian Polcyn is book about technique. I do not attempt this myself, but I have gifted this book to a friend who was interested in learning about making cured meats and it was well received.
Thanks for the suggestion. I had seen the charcuterie book at amazon, but wasn't sure the content was in depth enough for this person. Perhaps the salami one will do. I am going to check out Bertolli's book; that is one I have never come across.
The other thing about the Ruhlman book is that there are only drawings not photos on the inside. I wonder about the salumi book, if it is going to be the same.