CRAFT by Under My Host® Issue No. 17 Made in America: Part II - Page 92

W W W. C R A F T BY U M H . C O M Since American salumists have strayed from classic recipes, ma own, traditional pairings don’t always apply. Enjoy these Smok use their beverage recommendations as a jumping off point to c Some recipes like Capocollo go back centuries in the Old World. Modern-day artisans aren’t cutting corners but are experimenting. Gin & Juice Salame is laid back and brand new. F O A O C O Explore cured meats’ diversity in shape. Crepinettes are round patties. Terrines are packed in long, rect- angular molds. Narrow casings highlight a fine grind. PHOTO CREDIT: Smoking Goose E O D O Meat magic is more time. Explore cured m are cold-smoked, fe