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Charcuterie: the craft of salting, smoking, and curing Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev
Publisher: W. W. Norton

In the article, he's quoted as saying: Breed-specific pigs are critical. The River Cottage Meat Book by Hugh Fearnley-Whittingstall. Cook along as often as practical. He's famous for writing a book (with co-author Michael Ruhlman) called, "Charcuterie: The Craft of Salting, Smoking, and Curing". Yea it's the Ruhlman book "Charcuterie: The Craft of Salting, Smoking, and Curing" it's the first book I will have on the subject. Not just how the charcuterie is made, but how we use it, serve it, flavor it. I've seen the pig you are mentioning. It has recently gone back into vogue, and not only are restaurants serving charcuterie platter -they are making it themselves. It is specific to Spain if I recall correctly. I read up on the process in several books I own, and finally chose to follow the directions in Charcuterie, The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz. Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, Brian Polcyn and Thomas Keller W. No rton Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausag. Charcuterie is the old art of curing pork, and making preserves. Buy a copy of 'Charcuterie: The Craft of Salting, Smoking, and Curing' by Michael Ruhlman.