Slideshow

Slideshow: Michael Ruhlman and Brian Polcyn’s Salumi Weekend in Chicago

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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.

Michael Ruhlman addresses the assembled crowd. Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
As Ruhlman and Rob Levitt watch, Polcyn prepares to butcher the half hog.  Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
It was a lively talk… Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
…and fun for the whole family. Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
After watching Polcyn at work for a few minutes, Levitt was all student, amazed by Polcyn’s facility with a knife and a carcass. Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Polcyn’s delicate touch. Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Fly your belly flag. Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Prosciutto and lardo by Polcyn to sample. Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Signing at Floriole Cafe and Bakery. Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Phillip Foss watches at right as Polcyn outlines the breakdown of the hog. Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Polcyn begins the demo. Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Notes from a kitchen. Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Ruhlman makes sure the pig has a view. Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Foss with zampone, a stuffed, roasted trotter. Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Zampone was served with pig ear and lentil soup by Foss which he revealed had a secret ingredient— leftover duck a l’orange sauce from last week’s 80s week at EL Ideas. Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Porchetta di testa is cooked sous-vide for 35 hours, then sliced super-thin. Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Charcuterie by Polcyn including a 400-day aged mangalitsa prosciutto (lower left). Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Zampone stuffed with sausage and pistachios. Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Giving thanks for pork. Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Just in time for Halloween. Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Salumi, by Michael Ruhlman and Brian Polcyn. Photo: Eugene (Huge) Galdones/? 2012 Galdones Photography LLC
Slideshow: Michael Ruhlman and Brian Polcyn’s Salumi Weekend in Chicago