What is salumi?
Salumi is traditional cured Italian-style sausage.
Made with pork, beef, lamb, and other meats, these sausages are typically made
with a minimum of spices — salt, pepper, garlic, rosemary, and other familiar herbs — and stored at cool temperatures for a few months or longer while natural
fermentation transforms the raw meat into a delicious, safe product.
Various types of salumi include all of the familiar salamis, as well as
prosciutto, pepperoni, coppa, pancetta, and dozens of others.
Traditional Italian salumi has a long history in the United States, with some
Italian-American families passing down recipes for many generations. These
days, a new generation of chefs, butchers, and foodies has rediscovered the
savory delight of salumi and are remaking old recipes — and establishing new ones — with all American ingredients, from pasture-fed heritage hogs to organic garden
spices.
Welcome to the fascinating world of American Salumi.
AVAILABLE NOW!
The American Salumi calendar for 2011. Twelve monthly features with full color photographs of the
finest salumi available and the professionals who make it.
Extra feature: The American Salumi Centerfold. Seventeen eye-catching, mouth-watering, sensational salumi masterpieces ... in a
first-ever mini-poster illustrating one of the fastest growing segments of the
national culinary scene.
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"While 2011 is The Year of The Rabbit, it's going to be The Year of The Pig as
far as I'm concerned with my new American Salumi Calendar already hanging by my desk. The calendar features salumi specialists from
around the country, a spectacular centerfold with’every type of cured meat you can imagine (see how many you've tried), lessons on
how to cure your own and a history of salumi making in this country." — SEATTLE WEEKLY
"Early nomination for the best calendar of 2011: The American Salumi Calendar, masterminded by Front Range foodie (and former Rocky scribe) John Lehndorff.
Each month features glam shots of preserved meats and cured sausagesfrom salami
to coppa to pancetta. ... Stock up for holiday gifts at americansalumi.com" — DENVER POST
“Here’s a great Holiday gift idea for chefs, farmers, foodies, students and anyone
else who wants to learn about and enjoy one of the fastest growing segments of
the national culinary scene. This American Salumi Calendar 2011 is co-authored by John Lehndorff, food-writer and former restaurant critic.
We have ours …you should get one too! “ — Bobby Stuckey, Frasca Food & Wine
"We're willing to bet you've got at least one salted and cured meat enthusiast
on your gift list this season, and it was for them that food writer and former
restaurant critic John Lehndorff and author-illustrator Kim Long created the American Salumi Calendar. Part textbook, part resource, and part food porn, the 2011 calendar was made
to celebrate the heritage of American cured meat, relating broadly to the
cultural history of food production and the locavore movement. It's an
educational compilation, featuring fun salumi facts, curing recipes, histories
of sausage makers, definitions of different products and, of course, a sexy
centerfold that displays lonzo, lamb coppa, duck prosciutto and pancetta, among
other meats. And it's sure to delight the food geeks in your family, who will
read the thing until they memorize every single word, spouting off salumi facts
at the dinner table.That'll be us, actually, after we stop drooling over the
close-ups of slices of silky prosciutto and the fat, meaty sandwich that is
September's feature." —
WESTWORD
