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Muffuletta-Style Grilled Stuffed Flank Steak (Stuffed With Salumi, Provolone, and Olive Salad)

Serious Eats J. Kenji López-Alt 6 comments

Inspired by the classic New Orleans muffuletta sandwich, we roll a butterflied flank steak with prosciutto, capicola, mortadella, provolone, and a punchy olive salad, then slice it into colorful pinwheels that get grilled over a hot fire. More

Six Great Seattle Charcuteries to Feed Your Inner Carnivore

Cameron Kane 3 comments

Charcuterie has hit Seattle in a big way. Restaurants across the city are offering house-smoked this and house-cured that but if, like me, you prefer creating your own picnic fun, you'll need that pâté to go. Here are six great picks from Seattle charcuteries to satisfy your carnivorous side. More

Critic-Turned-Cook Enjoys a Double Helping of Mario Batali

Leslie Kelly 4 comments

Watching a playful exchange between culinary giants Mario Batali and Tom Douglas reminded me of a key ingredient in the making of a great chef: that intangible quality known as charisma. You can't learn it in cooking school. You can't fake it until you make it. You've either got it or you don't. And those two have got it going on. More

Pants Bomber Makes Smuggling Salumi Harder

Adam Kuban 12 comments

Wild boar salami. [Wall Street Journal] An interesting story from the Wall Street Journal about the aftermath of the attempting pants bombing over Christmas: Because customs officials once caught him with sausages made from donkey parts hidden in shoes packed in his luggage, [chef Chris] Cosentino's bags were already subject to extra attention. He once got around that by duct taping to the inside of his blue jeans seeds for a special variety of chicory he found at a pet-food store in Bologna, Italy. Scanners able to see through clothing, now being installed in many foreign airports, should put an end to such practices. Additionally, I love the fact that someone at the Journal was charged with illustrating wild... More

Dinner Tonight: Autostrada Sandwich

Serious Eats Blake Royer 3 comments

The Italians know how to do fast food. If ever you find yourself cruising down an Italian autostrada or stuck in an airport, rather than settling for a sub-par hamburger, chances are you can find a deli-style counter where you... More

Critic-Turned-Cook Meets Critic-Turned-Author Frank Bruni

Leslie Kelly 3 comments

[Photograph: Rachel Strawn] Frank Bruni and I have at least two things in common: We’ve both hung up our professional feedbags and we’re both over the moon about the lardo lollipops at Salumi in Seattle. I got to meet the author of Born Round: The Secret History of a Full-Time Eater when he was in the city on a West Coast leg of his book tour. We had lunch at the renowned salumeria started by Armandino Batali and now run by his daughter, Gina Batali, and her husband, Brian D’Amato. But before he sat down at the head of the table for 10, my friend and former Seattle Post-Intelligencer colleague Rebekah Denn and I double-teamed the former New York... More

Ballaró Caffé Prosciutteria: Italian Meats, Cheeses, and Panini in the East Village

New York Carey Jones 2 comments

With an incredible selection of Italian meats, cheeses, and panini, Ballaró isn't quite the downtown Salumeria Rosi—but it's not too far off. More

A Bicycle Built for Sausage

Erin Zimmer 3 comments

Learning to ride a two-wheeler is admirable, but learning to ride a Salumi-Cycle? Now that merits major cycling cred. This shiny red ride delivers pork orders from the Bay Area's recently-opened Boccalone, to nearby Financial District destinations. It's like the ice cream truck, only less carnival music and frozen dairy, more salted pig links. Does meat on wheels make anyone else really happy? [via Eater SF] Previously Boccalone's Chris Cosentino Explains the Bastard Step-Child of Mortadella Shopping Cart Bicycle... More

In Videos: Chris Cosentino at 'Boccalone'

Raphael 2 comments

Chris Cosentino is the chef of San Francisco-based restaurant Incanto and has started the company Boccalone, which delivers cured meats on a weekly basis. In this video from the Salumi Meat Society, Cosentino shares his "everything but the oink" philosophy, explains the difference between bologna and mortadella ("Bologna is the bastard step-child of mortadella."), and we get an inside look at the factory where the salumi is made. Video after the jump.... More

Salumi For You And Me

Lia Bulaong 1 comment

In yesterday's T Style Magazine, Oliver Schwaner-Albright says "the meat slicer could be the first appliance to earn a place on the kitchen counter since the espresso machine. That’s because American artisans are no longer hiding the salumi — Italian for cured meats. The process by which cuts of meat, usually pork, are salted and aged in a place that’s cool, dark and drafty, like a mountain cave (the traditional method) or a well-ventilated meat locker (the Food and Drug Administration’s preference), is now being mastered on these shores." Prosciutto we all know by now, but he also discusses seven other kinds of salumi—bresaeola, coppa, lardo, mortadella, salame, soppressata, and speck—as well as where you can find them online.... More

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