Going Whole Hog

Peter Smith reviews the book, Meat, Salt, Time, about an old-style salami maker (h/t Yglesias):

Tony Seichrist, a Georgia chef and development director at the Portfolio Center, put out a slim volume last year called Meat, Salt, Time.
The book is a flattering look into the life of Cristiano Creminelli, a salami maker adhering to his family's time-honored Italian tradition of curing meat. What's interesting is how Meat, Salt, Time blends design with its subject matter: slow food and do-it-yourself charcuterie instruction. This instructive chart of a pig's muscle and skeletal lines reflects technique, Seichrist told me:

A breakdown for a salumi hog is different than a breakdown for a fresh meat hog, a bacon hog, or a larding animal. That flexibility should inspire confidence to dig in and to get cutting but it more often has the opposite effect.

I didn't know that.  Anyway, I liked the chart.  It kind of reminds me of the beef chart which used to be on the wall in my cubicle.