Josh Ozersky was a meat man. He knew meat, revered it, studied it, sang it, evangelized it, wrote about it, and, of course, ate it. Lots of it. Life, for Josh, was meat, and writing. Everything else was a side.
I'm a salami writer. I try to write good salami, but salami is salami.
The 'classic' pig is inspired by northern Italy. It is made up of meat and fat, rosemary and garlic, salt and lots of black pepper.
My last supper would be a charcuterie smorgasbord with every kind of meat, and sauces to dip them in.
I never met a cold cut I didn't like.
I'm a big fan of meat.
Spanish chorizo is a spicy cured sausage that's especially tasty with clams.
Everybody can cook. You don't have to do anything fancy. You can do a nice antipasto spread with sardines, anchovies, some meats, marinated vegetables, fruits, cheese, nuts, and crackers.
Prosciutto should be thin and let light through like stained glass. Even I know that.
Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter.
There's almost nothing better than a baguette and a pound of salami.
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
If you ran a delicatessen store, you would want to be the best delicatessen store, wouldn't you? Well, that's how I feel about the Yankees.
I can't think of a specific meal, but my favourite country for food has got to be France. I love those restaurants in the middle of the village squares.
Bologna is a deli meat for people with eyes.
Long live sausage! Long live salami! Long live pork, coppa, and pancetta!
I've got a lot of ham in me.
I love any type of cheese, preferably on a large board with a glass of Chateauneuf-du-Pape.
I can never resist the good stuff: salami, pepperoni, you name it. I love it all.
All chefs have pictures of food in their phones, stuffed pig's ears and pigs' heads and the like.
Bacon's not the only thing that's cured by hanging from a string.
