ot..salami...yes I'm serious..

[shinomaster]

I love a good salami. Sometimes there is nothing better. I know atmo, it's not Kosher to eat this stuff, or ok with my Moslem 1/2, but man is a good sopressata tasty! Sometime there is nothing better.
Untill recently I have been buying Molenari Salami from the state down south (California). They make a good Toscano and fennel salami, but their sopressata is weak. It's ground too fine, and bland...
I have been reading about some restaurants in town like Higgens that make their own, and I have sampled their creations. I have also read with much interest of the works of Mario Batali's father in Seattle. Mario is a famous TV Italian chef. Today I bought some of his father's salami. It was an oregeno salami, and I bought a spicy mole variety too. It was $26.00 a pound!! I have never spent this much cash on cured meat, but let me just say that this is the best I have ever sampled! What a treat. It melts in the mouth like butter and explodes with a, soft, salty flavor. I am a convert for sure...no more oscar meyer...for me.
So am I the only cured meat aficionado? do tell...


http://images.google.com/imgres?imgurl=http://www.terrediarnolfo.it/prodotti/imgs/salame.jpg&imgrefurl=http://www.terrediarnolfo.it/prodotti/salumi_it.html&h=100&w=100&sz=6&hl=en&start=13&tbnid=l9LAUv-h6nlBWM:&tbnh=82&tbnw=82&prev=/images%3Fq%3D%2Bsalami%

[cs124]

Stop it! You're making me hungry. 2207h and now I have cravings.

I love the home made sopressa from my local deli, "Mama's Kitchen".

[William]

Shino, is that a Salami in your pocket, or are you just happy to be racing Cross?

http://doom3.planet-multiplayer.de/forum/html/emoticons/smilie_jump.gif





William ;)

[keno]

ain't this hit the northwest yet? http://www.hebrewnational.com/pages/products/lunchmeats/index.jsp

Molenari it ain't, but kosher it is.

keno

[catulle]

I'm partial to jamón serrano de jabugo.

[William]

Very Popular in the William house:

http://www.hebrewnational.com/pages/products/franks/index.jsp



William

[inGobwetrust]

I'm with you, Shino.

Now, does anyone have a good salami recipe that can be used with venison?

[OldDog]

For me it's a good Polish keilbasa. Seems it can only be had here in NE PA. Anyone else have this in their area's?

[William]

For me it's a good Polish keilbasa. Seems it can only be had here in NE PA. Anyone else have this in their area's?

Umm yes.

Grill
slice into small chunks
stir into pasta with freshly chunked raw tomato & slivered cucumber.

Add a little spice?

Mix two tbl spoons of apple cider vinegar with one tsp sugar & one tsp pepper. Pour over the top and mix into the shebang. Yum!



William

[Ozz]

.... I have also read with much interest of the works of Mario Batali's father in Seattle. Mario is a famous TV Italian chef. Today I bought some of his father's salami. It was an oregeno salami, and I bought a spicy mole variety too. It was $26.00 a pound!!...
Were you up here in Seattle?

Here is their website for those who don't speak Italian: Salumi (http://www.salumicuredmeats.com/)

"Salumi" is a great place for lunch, if you can get in. It is very small and busy, therefore crowded. It pretty much has just one family sized table at which to sit. However, whatever you order, it is inevitable that Armandino will bring out a little plate of something he just whipped up. Yummy stuff.....I just wish it was closer to where I work...or maybe not. ;)

I have not been there in awhile, so now you have me thinking about it....

[pjm]

For me it's a good Polish keilbasa. Seems it can only be had here in NE PA. Anyone else have this in their area's?

http://www.milliespierogi.com/
http://www.oscarssmokedmeats.com/index.htm

[Erik.Lazdins]

Cured meats and cheeses that most of us buy in the US have nothing to do with the original. Though I can get properly sourced Proscuitto, Pancetta, and Parmesan Reggiano locally, I can not get Bologna or a Genoa Salami. The best I can do is go to the local meat shop and get what they have.

But this is the issue in Tulsa, I'm sure large cities have more local meat shops that can stock "the good stuff"

Thanks for the post, I'm envious!

[sbornia]

Mmmm, cured meat...I once won a bresaola in a post-race raffle in Italy. I think the race organizers thought it was funny to give it to an American.

[Samster]

it's amazing(ly good) what humans came up with to proxy refrigeration. pastrami is another one.

[gt6267a]

it's amazing(ly good) what humans came up with to proxy refrigeration. pastrami is another one.

mmmm pastrami ... keith like

[pjm]

George Costanza: Well, I'm also an architect. Is that pastrami?

Vivian: Yes it is. I find the pastrami to be the most sensual of all the salted cured meats. Hungry?

George: Very.

[Elmer]

http://www.italiancookingandliving.com/food/essentials/imm/prosciutto.jpg

All are good but Prosciutto is what I like.

[jthurow]

The Hill was/is the home of the Italian immigrant community is StL. My favorite source there for cured meat is Volpi (http://www.volpifoods.com/Volpi.htm). The Siciliano Salame is what I usually pick up. I could go on making recommendations but...it's all good.

jimi

[OldDog]

[QUOTE=pjm]http://www.milliespierogi.com/
QUOTE]


Oh yes! Half of me is Polish, I was raised on homemade peorigies. Maybe that's why I am fat and cannot climb?

Maybe this weekend I'll have my smoked venison keilbasa back from the butcher. Enjoyed with a good red...Yum.

[big shanty]

I love a good salami. Sometimes there is nothing better. I know atmo, it's not Kosher to eat this stuff, or ok with my Moslem 1/2, but man is a good sopressata tasty! Sometime there is nothing better.
Untill recently I have been buying Molenari Salami from the state down south (California). They make a good Toscano and fennel salami, but their sopressata is weak. It's ground too fine, and bland...
I have been reading about some restaurants in town like Higgens that make their own, and I have sampled their creations. I have also read with much interest of the works of Mario Batali's father in Seattle. Mario is a famous TV Italian chef. Today I bought some of his father's salami. It was an oregeno salami, and I bought a spicy mole variety too. It was $26.00 a pound!! I have never spent this much cash on cured meat, but let me just say that this is the best I have ever sampled! What a treat. It melts in the mouth like butter and explodes with a, soft, salty flavor. I am a convert for sure...no more oscar meyer...for me.
So am I the only cured meat aficionado? do tell...


http://images.google.com/imgres?imgurl=http://www.terrediarnolfo.it/prodotti/imgs/salame.jpg&imgrefurl=http://www.terrediarnolfo.it/prodotti/salumi_it.html&h=100&w=100&sz=6&hl=en&start=13&tbnid=l9LAUv-h6nlBWM:&tbnh=82&tbnw=82&prev=/images%3Fq%3D%2Bsalami%

Next time you're in Seattle go to Salumi for lunch....I would advise you to show up ~10:45 AM before the line gets insane. My dad is getting a Salumi assortment for Xmas.

I have order a bit of mail order meat....country hams (both VA and Kentucky), and a Niman Ranch pancetta. Nothin like good country ham on a homemade biscuit....mmmmm.

[shinomaster]

I got the goods here in Portland not in Seattle. They sell it at Pastaworks on Hawthorne.

yum..