When Charcuterie: The Craft of Salting, Smoking, and Curing is referenced in this forum, it is typically called "Ruhlman" as a shortcut. I'm guilty of this myself, but was recently better informed in the recent No Reservations when Bourdain visited coauthor Brian Polcyn. Polcyn is the real charcuterie genius, Ruhlman is more a writer and chef.
Let's start giving Polcyn some credit.
Let's start giving Polcyn some credit.