Cured: Handcrafted Charcuterie and More

Even the most optimistic foodies would have to admit that the prospect of making one’s own salami, bresaola, or prosciutto seems daunting, but Wekselbaum’s Cured, a collection of some of Wekselbaum’s restaurant’s iconic charcuteries, proves otherwise. Assuming readers have the time, patience, precision, and a spare refrigerator, they’ll find that DIY salami picante, chorizo,and even prosciutto aren’t all that difficult, provided they have the right spices and somewhere to safely and properly age their creations. Home cooks don’t need to have a dedicated fermentation chamber—24 hours in the fridge is all some recipes call for—but they’ll need one if they’re going to attempt some of the more ambitious fare, which can require days or weeks of aging before the product reaches its full potential. Wekselbaum takes the worry out of that too, offering a fairly simple guide to converting a spare refrigerator into a fermentation chamber. Even readers who eschew the DIY approach and working with charcuterie bought from a favorite vendor will find some terrific suggestions for their bounty: a pressed Cuban sandwich with chorizo, or skillet polenta with salami and melted cheese. Wekselbaum’s tips on assembling a great charcuterie board—whether store-bought or homemade—is spot-on. (June)