Salted and cured: savoring the culture, heritage, and flavor of America's preserved meats

Description

Roberts "traces the origins of today?s American charcuterie, salumi, and other delights and connects them to a current renaissance that is beginning to rival those of artisan cheese and craft beer. Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era's push for bland, industrial food to produce not only delicious but culturally significant cured meats"--Page 2 of dust jacket.;ACKNOWLEDGMENTS; INTRODUCTION; 1: From the Silk Road to the Forum Suarium; 2: From the Old World to the Americas; 3: A Tale of Three Smithfields; 4: Hams of Many Generations; 5: Le Bon Temps Roulé; 6: From Wurst to Szalámi to CaĐ»aĐ¼a; 7: The Italian Connection; 8: New England Italians; 9: Itâ#x80;#x99;s a Long Road to Cured Meat!; 10: Pennsylvania; 11: Look for the Hog at the Oak; 12: Donâ#x80;#x99;t We Just Fly over It?; 13: Mile-High Salumi; 14: The Pacific Rim; EPILOGUE; INTERVIEWEES; PRODUCERS AND RESTAURANTS; NOTES; GLOSSARY; BIBLIOGRAPHY; PHOTO GALLERY