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.
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