Cured for What Ails You
Chefs, diners can't get enough of salty beef and pork salumi
By Sarah Quinn,  Newser Staff
Posted Sep 10, 2008 4:05 PM CDT
The best Italian salamis can't be imported to the US because they're not aged for 400 days.   (Getty Images)
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(Newser) – Move over, fancy cheese, there's a new kid in town. Cured meat—salumi is the catchall term—is the latest foodie obsession, JJ Goode writes in Details. Salumi ranges from the familiar—think salami and prosciutto—to the more obscure like bresaola, cured beef made by artisans who "rub the lean hind legs of cows with salt and spices and age them in the Alpine breezes."

So where can you get this stuff, in all its fatty, salty, meaty glory? More restaurants are making their own, or at least tracking down the best meats they can find. Goode singles out a few, including Boqueria in New York and Mario Batali's Osteria Mozza in LA. Another source: "American masters" like Batali's dad, Armandino, who sell online.