Skip to main content

Salumi Success

I have been perfecting (I hope) my curing skills in the hope that I will soon be able to start making and selling salumi (that's Italian charcuterie although some may be more French than Italian, of course). I seem to be getting there. Shortly before Christmas - for some reason, at my busiest time of the year, I always need an additional project. Probably, if I don't keep going, I'll simply stop altogether - I cured a Coppa (the muscle that runs from the neck to the loin), a Lonzo (the loin) and made various salami from a basic recipe with additions: some with olives, some simply with black pepper and, best of all, a Fenocchiona which has lots of garlic and fennel. The Lonzo was cold smoked for a couple of hours. Here are the results:



My youngest son and I demolished this in a matter of minutes. He didn't get any wine to go with it but I did: Fabrizio Battaglino's Roero Riserva 2015: just about reaching perfection, this has elegant Nebbiolo character with some supporting oak providing a suitable veneer. Tannins need a little longer to integrate to bring this to its apex but, with the Coppa and Fenocchiona in particular, they provided no obstacles for me.

Comments

  1. They look very good James. I will follow with interest if you decide to make it a commercial activity. If you do, there are some good local farm shops that might be a good fit.

    ReplyDelete
  2. Thanks Ian. We've started some new salami and cured meats just a couple of weeks ago so we're just a few weeks away from going live with a new website for this side of things. Starting small, of course, but we will look at farm shops soon enough I think. We have some interesting products, in particular, lots of Piedmontese-inspired salami and venison-based products. You can tell we're enjoying ourselves with this.

    ReplyDelete

Post a comment

Popular posts from this blog

Decanter’s top Rhône wines under £20

The moratorium is over. Decanter’s December issue has been published and I can announce our successes in the recent tasting undertaken by their Rhône expert, Matt Walls who has recently returned from a year and a half in the region. If you look on Decanter.com today (November 2020), you will see a link to ‘Top Côtes du Rhône wines under £20’. What the article doesn’t tell you is that the brief of its writer was to taste and rate wines from across the valley in that price range and that the top scoring white wine was actually a Ventoux. No prizes for guessing that it was  Château Juvenal’s 2019 ‘Ribes de Vallat’ Blanc , awarded 91 points, which, at £12.60 is also the best value of any of the white wines on the list: 'From 30- to 40-year-old vines grown on granite south-facing slopes; half of the wine is matured for six months in demi-muid leaving no overt oakiness to the aromatics. Full-bodied, rich and opulent style, very ripe and fulsome. Some mango and pineapple juice. Unmist

Postcard from Provence

With lockdown more or less over, we made a dash to the other side of the Channel and are currently languishing in the Vaucluse  d épartement , home to the wines of Châteauneuf-du-Pape  et al . Mont Ventoux, known to cyclists the world over, is staring at me as I write, only providing a shield from the sun in the early hours of the morning before the heat hits. Exercise here, recently so highly prized (the French were allowed no further than 1 km from home to exercise during their lockdown), is necessarily limited to a gentle morning stroll around the village to collect bread from the  boulang ère.  In time it may be possible to acclimatise but, looking at the locals, I wouldn’t bet on it. France went into lockdown before us, of course, and came out earlier as well so, if we in the UK are fortunate, what I am seeing is a glimpse into the future. We are welcome here – I know plenty of people with concerns about this but it is the Parisians they fear most here it seems. The UK, until

Watching and drinking Perseides concurrently.

Being British, I am obliged to comment on the Provencal weather this summer. Mostly hot with the occasional Mistral wind and, a few weeks ago, a threatened storm which yielded some highly unusual clouds, identified by a friend’s meteorologically talented daughter (moments before o ne of my own clever clogs) as being of the mammatus variety, these being, in effect, upside down clouds which, said expert explained occur when   the cold, moist poc kets of air sink rather than rise. Pic included of clouds over neighbouring property (would you believe me if I said it was sunny over us? No?).   What I ca n ’t give you a picture of bec ause (a) it hasn’t properly occurred this year yet (a brief flirtatio n last night but that’s all so far) and (b) my technological wizardry has yet to master how to tak e a still image of a (literally) flying circus, is tonight’s extravaganza of shooting stars, known as   Per séide s . (Some of you will, by now, have figured where this is going.) The useful peop