Lardo recipe michael ruhlman biography wikipedia

Charcuterie: The Craft of Salting, Smoking and Curing is a book by Michael Ruhlman and Brian Polcyn about using the process of charcuterie to cure various meats, including bacon , pastrami , and sausage. The book received extremely positive reviews from numerous food critics and newspapers, causing national attention to be brought to the method of charcuterie.

Reviews for the book were overwhelmingly positive. Mick Vann of the Austin Chronicle praised the use of "clear and concise instruction and revealing headnotes" and also said that the "realistic illustrations reinforce the text in an especially illuminating style, making it incredibly easy to follow the methods".

Lardon food

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