Tuesday, May 4, 2010

Salame tasting


This is the most recent salame. I just pulled it down yesterday. By looking at it, I can honestly say, this is the best looking salame I've made, technique wise. You can see there aren't any holes in the forcemeat at all...........perfectly solid. The fat definition is great(in my opinion anyway, you're welcome to disagree), absolutely ZERO smearing. As for the tasting, it has a really nice black pepper heat to it. The anise is certainly present, but doesn't interfere. The garlic provides a pleasant backdrop, while the vermouth while mellow to begin with, has really fallen to the point where it's just an intriguing last taste. I think vermouth in salame is a great idea. I know that there are some who complain that raw wine leaves an unpleasant taste and choose to cook it down to rid it of this. What I think I've found with the vermouth is that you can use raw wine and it won't interfere with the flavor, yet still provide the gentle acidity for which you're looking. Overall, this is a REALLY good salame. With only 4 ingredients(aniseeds, garlic, black pepper, vermouth), I really couldn't ask for a better tasting(or looking) salame. The Mangalitsa salumi are ready and will be posted about this week.

10 comments:

  1. Looks like really nice work. Congrats!

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  2. Only 4 ingredients? Your forgot the pork!

    Looks great. What did you use for casing?

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  3. proverò a farlo anche io. Avevo provato con il vino Marsala ma non mi avevva soddisfatto.

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  4. Jon: I used beef middles. I meant 4 ingredients outside of the pork and fat(and salt).

    Anonymous: L'ho fatto un salame con porcini, salvia e il vino di Marsala. Ho pensato che era' buona. Guarda qua:

    http://sausagedebauchery.blogspot.com/2009/05/second-chance-salami.html

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  5. I am finding that the fewer ingredients in a salami, the better it tastes to me - especially if you use really good pork.

    The salami looks fantastic mate, I totally agree - great fat definition (hand cut?)

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  6. Matt: I concur, austerity is the key to salame.

    Thanks, Charcutier.

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  7. I want some. This is inspiring. :) I'll need to go get more vermouth, I think.

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  8. Looks great Scott. I'm looking forward to making my own soon.

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