The Restaurant Guys' Regulars

Michael Ruhlman, Chairman of the Charcuterie Board

Subscriber Episode Michael Ruhlman Episode 5004

Subscriber-only episode

This is a Vintage Selection from 2006

The Banter

The Guys discuss the first review of their new restaurant Catherine Lombardi just weeks after opening. Spoiler: It was a good one!

The Conversation

The Restaurant Guys chat about all things charcuterie with Michael Ruhlman author of Charcuterie: The Craft of Salting Smoking and Curing who shares how to make some of the most delicious foods on earth including homemade bacon!

The Inside Scoop 

The Guys are huge fans of charcuterie and are thrilled to talk to Michael about his book.

 This is how he describes the final steps in making salami.

“Then you stuff it, and then you hang it, you tend it carefully and, and, and pray to the God of charcuterie and hold your cross up at the evil molds, and hope that it dries properly,” Michael Ruhlman on The Restaurant Guys Podcast 2006

Bio

Michael Ruhlman is the  author of nine non-fiction books, one collection of novellas, and nine cookbooks (most recently The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails). He is the co-author with various chefs of ten other cookbooks. Best known for writing about food, chefs and the work of professional cooking, he has also written for The New York Times, The New York Times Sunday Magazine, The Wall Street Journal, Gourmet magazine, and other publications.

Links

Michael’s books
https://ruhlman.com/ruhlmans-books/

Heritage Foods
https://heritagefoods.com/collections/pork

How to get Jamon Ibérico de Bellota
https://www.tienda.com/



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