Let’s first start off by saying that I’ve made some pretty crazy salami through the years. Experimenting with flavors, textures, and ingredients is what artisan salami is all about and when I came upon some squid ink you can only imagine the ideas that started to flow. Naturally I wanted to start off simple. A black salami. A salami where the delicate savory and earthy flavors of the squid ink were present but not overpowering. A salami with marbling that
You’ve just got to love Italian food. It’s not only delicious but it comes with a great story. This salami is prime example. The Strolghino salami. A salami named for it’s supposed ability to predict the future (or at least predict the outcome of a future culatello). The strolghino salami widely known in the provinces of Parma and Piacenza in Emilia Romagna is made with the trimmings from the culatello ham. This salami is delicately seasoned and has a softer
We are making beef mortadella. This gourmet charcuterie is a show stopper and incredibly fun to make. This emulsified sausage will challenge even the most experienced sausage maker but when made correctly this sausage really stands alone. I’ll share with you my tips and secrets in todays recipe so that you can have the best chance of success. The first thing we need to know about this sausage is the relationship that myosin has with fat and water. Myosin is
I love Spanish sausage (chorizo). Fresh, dried, semi dried, I don’t think I’ve ever met a chorizo I didn’t like. Today we are making a Spanish Dry Cured Salami from the Province of Zamora. It’s called Chorizo Zamorano. This is such a great salami not only because it’s absolutely delicious but it’s easy to make and dries very fast (great for those of you with little patience). The reason it dries so fast is because of the sheep casing that