The arts of making French charcuterie and its Italian cousin, <em>salumi</em>, are two of the highest forms of the craft of cooking. So when I heard that chef and cooking teacher Brian Polcyn and journalist Michael Ruhlman, the authors of the two definitive books on those subjects, had come out with an app for lovers of charcuterie and salumi everywhere - and there are a lot of them; their book Charcuterie has sold more than 200,000 copies - I knew they had to join me on Special Sauce.