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Good Food

Outtake: Michael Ruhlman Explains Lardo

This week on Good Food food writer Michael Ruhlman discusses his new book Salumi: The Craft of Italian Dry Curing. In this outtake he discusses lardo. Hear the full interview…

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By Gillian Ferguson • Oct 15, 2012 • 1 min read

This week on Good Food food writer

Michael Ruhlman discusses his new book

Salumi: The Craft of Italian Dry Curing. In this outtake he discusses lardo. Hear the full interview this Saturday on Good Food.

Michael Ruhlman Explains Lardo by KCRW

  • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

    Gillian Ferguson

    Supervising Producer, Good Food

    CultureFood & Drink
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