The Chicago Tribune has a story on making your own Salami that includes intervews with authors Michael Ruhlman and Bryan Polcyn. We can’t recommend Ruhlman’s book Charcuterie enough and, as always, wild game meats can be adapted for virtually any of the recipes.
Read the full story here.
Polcyn: Here’s what it comes down to. It’s not the recipe that will make the difference, because the recipe is basically salt and pork. Chefs aren’t the artists. Nature is the true artist. So if you start with a (breed like a) Berkshire, cut it properly and follow the book, you will have a great coppa. As good as you can get in Italy? I don’t know.