Michael Ruhlman and Brian Polcyn kicked off a meat-curing and sausage-making revolution with 2005’s Charcuterie. For proof of that you only had to look at the fervent fans who filled their three events in Chicago over the past weekend, to observe and learn from Polcyn’s skill with a knife and devotion to extracting maximum flavor from pork. Friday night, to celebrate their new book Salumi, they did a demo with Rob Levitt of The Butcher & Larder— who admitted he was nervous at the prospect of butchering in front of Polcyn— at Floriole Cafe & Bakery. Saturday afternoon they did another demo at The Publican, and on Sunday they did a master class on sausage-making at EL Ideas, attended not only by a number of fans but chefs from The Four Seasons/Allium and the Chicago Club. Our man Huge Galdones was at the Floriole and EL Ideas events; here’s his slideshow of a weekend devoted to fantastic meat-making.