[Moderator's note: Welcome to the first "Charcuterie" topic, devoted to Michael Ruhlman and Brian Polcyn's book of the same name. This massive topic ran from Dec 2005 until July 2008, at which point the topic was closed and carefully indexed by host Chris Hennes. Click here for that index, in which you'll find all of the information our members have contributed over the years. We've also started this topic for new discussions of the recipes in Polcyn's and Ruhlman's book. -- Chris Amirault] Thre