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New York Magazine
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Culatello! Long-standing Ban on Italian Cured Meats May Be Lifted
Prepare for a surplus of lardo.
Michael Ruhlman and Brian Polcyn Coming to EL Ideas For Workshop, Oct. 21
Authors of Charcuterie and Salumi coming to EL Ideas for a one-day workshop.
Take a Look at Le Virtu’s House-Cured Salumi
Using centuries’ old techniques, Le Virtu’s chefs have created more than 30 different cured meats.
Salumi Secrets of South Philly’s Le Virtù
How your sausage gets made at EPX’s Abruzzese restaurant
What To Eat
Gabbin’ About Old Town Social
The salumi and salt cod is fine at Old Town Social
As cool weather comes, so does our appetite for cured meats.