Chef Brian Polcyn of Detroit, Michigan, and Michael Ruhlman of Cleveland, Ohio, rose to prominence in the culinary world in 2006 with their first book, “Charcuterie: The Craft of Salting, Smoking, and Curing”.

The book found success among a population of Americans who were passionate about the pig and cured meats. The recipes worked and the writing was clear and descriptive, now over 300,000 copies have been sold and it has served as a guide for many chefs and serious home cooks across the...+ More