Loading ...now that the weather has finally cooled off, it’s time to make some salami! i just made twenty pounds of salami calabrese. most americans think there’s only one type of salami – genoa salami. not so!! every region (and sometimes every neighborhood) has their own local type, and the same holds true with wines, pastries, and several other customs. i am very fond of calabrese cuisine. the folks in calabria are the closest thing italy has to cajuns, spicy food, strange superstitions, and a distinctive accent (but no bayous).
it takes a while for the salamis to ferment, cure and dry, but i’ll have mine ready for christmas presents.
link to recipe: