My salami making workshop last night in Lodi was such a delight. Twelve of the loveliest people, yards upon yards of intestines, no equipment at all, and good local wine. Cindy at Cheese Central in Lodi orchestrated everything beautifully. And these babies I brought for tasting. The bung of a few months ago and the baroque stinky hog middles made into sopressata. The former very fennelated, the later oreganized. They are of such an exquisite delicate sourness, with natural bacteria, not very salty, and no garlic, which is my preference. I could live on this stuff. A desert island food.
4 comments:
The smell of sopressata was always one of my favorite deli smells when I worked there. I used to cut it so thin you could see through it!! Have you ever made mortadella, another one of my faves!
ken, this looks so fabulous! just got back from europe where the charcuterie tradition is so strong. do you recommend any place here to apprentice - i mean i have a young chef interested in learning to produce these old-time treasures. thanks so much!
Chris, I forgot about your intimate knowledge of salami.
And Dorette, yes and no. I think Paul Bertolli at Fra Mani would be great, but if you want the real traditional procedures, you'ld have to go to Europe.
Ken, Just checked into Paul Bertolli...nice. Velly nice. Merci.
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