Jeffrey Roberts; SALTED AND CURED; Chelsea Green Publishing (Nonfiction: Cooking) 27.00 ISBN: 9781603586603
Byline: Rachel Jagareski
The wave of interest in artisanal and fermented foods has made locally crafted cheeses, beers, and pickles a hot commodity at restaurants and farmers markets. Now preserved meats are bleeping bright on food lovers' radar -- those salted, cured, and smoked meats traditional in most cultures, but which had fallen out of favor with health-conscious Americans in recent decades. Jeffrey P. Roberts, a Slow Food activist and food historian, debunks these fears about cholesterol and nitrates, and surveys the renaissance in locally produced salumi and charcuterie throughout the United States.
Part history, part travelogue, Salted and Cured documents how farmers, butchers, and chefs nurture each other in the production of high-quality, sustainably sourced preserved meats in a variety of cultural and regional traditions. The author used his myriad connections to research a porkophile's dream journey, investigating the making of country hams in Virginia, the boudin and andouille sausage of New Orleans, the wurst of German and Slavic butcher shops of New York City, and the glories of the Midwestern...