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