Well we’ve finally got something to talk about, well actually lots to talk about. The Calabrese small diameter salami has been being consumed for 2 weeks now, from now on if you are low on salami, make a few in skinny hog casings, they dry fast…. yippeee, and in the photo the one in the front.
That’s also an awesome salami, great flavor with a late bit of heat from the red peppers on the backend. that’s a keeper. For some reason the Finnocchiona also dried faster than the others and this batch seems as good as the last. I think I have that recipe where I want it and the new name is Finnnominal! It’s the larger one on the right.
Also being consumed is the venison salami. It took much longer to get to a consistency I was happy with but it’s there now and I must say the flavor is great. it’s the one on the left.
I also tasted the Salami Artigiano which if you recall has a bit of cinnamon and cloves. The flavor is really nice, but they need another week or two.
Still pending are the Soppressa Veneta da Friuili and the Tarra special. looking forward to both but the feel of the salami was just like the Artigiano so I left them to hang longer.