The craft of curing meats has been handed down through generations by Italian artisan producers who follow these same careful techniques even today. In 'Prosciutto, pancetta, salame', Pamela Sheldon Johns explores the art of preparing home-made salumi - the generic term that encompasses the range of Italian-made cured meats - and offers more than 40 recipes for antipasti, primi, and secondi. Featuring Grilled Shrimp and Zucchini Wrapped with Pancetta; Risotto with Grilled Sausages; and Sautéed Broccoli Rabe with Pancetta, Garlic, and Mushrooms; this artisan guide even includes instructions for preparing homemade sausage. 'Prosciutto, pancetta, salame' offers a new appreciation for the integrity and dedication that goes into every slice. Full-color cookbook featuring 40 recipes as well as a detailed resource guide to the best artisanal cured meats, supplies, and products. Includes preparation, curing, and smoking information for a vast number of salumi from various regions in Italy. Features charming profiles of Italian artisan salumi producers who have successfully bridged the gap between maintaining the artisan tradition and achieving commercial success without sacrificing quality.