Tag: salumi

Book Review: Salumi by Micheal Ruhlman and Brian Polcyn

Book Review: Salumi by Micheal Ruhlman and Brian Polcyn

Book Review: Salumi by Micheal Ruhlman and Brian Polcyn Michael Ruhlman and Brian Polcyn’s Charcuterie: The Craft of Salting, Smoking, and Curing was a popular and more general look at making cured meats.  In the author’s latest pork crazed book, Salumi, Ruhlman and Polcyn focus on eight basic categories of Italian salami (plural salumi), including: guanciale, coppa, spalla, lardo, lonza, pancetta, […]

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Tomato, Gorgonzola, and Hot Sopressata Panino, Plus a Columbus Salame Giveaway

Tomato, Gorgonzola, and Hot Sopressata Panino, Plus a Columbus Salame Giveaway

(photo: Columbus Artisan hot sopressata sliced by hand) Peperoncini and Salumi If there’s one food item that the southern province of Calabria is famous for it would be peperoncini (or red chili peppers). Peperoncini are used in pasta dishes (Penne all’Arrabbiata, for example), cured meats and vegetables (including the trendy salumi spread, ‘Nduja), soups, and an eggplant stew dish called […]

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The Italian Deli and Creminelli’s Artisan Meats

The Italian Deli and Creminelli’s Artisan Meats

  (photo: left to right: Creminelli felino, sopressa,mocetta, Calabrese, Milano) The Working Life and the Italian Deli I’ve held many odd jobs as a young lad including garbage man, janitor, landscaper, handy man assistant, electrician’s assistant, travel agent, HTML editor, maintenance man at a women’s clothing shop, and, my personal favorite, salumi slicer / panino maker at Zia Teressa’s beloved […]

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Pennsylvania Salami Makers: Homemade Soppressata or “Soupie”

Pennsylvania Salami Makers: Homemade Soppressata or “Soupie”

Pennsylvania Salami Makers: Homemade Soppressata or “Soupie” In Calabria, the salumi sopressata (see my guide to salumi) enjoys PDO or Protected Designation of Origin status meaning any salami labeled as Sopressata di Calabria must be entirely manufactured (prepared, processed AND produced) within the specific region according to traditional methods.  Sopressata received its name from the practice of pressing the salami […]

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Review: Columbus Wine Salame and Limited Edition Porcini and Truffle Artisan Cacciatore

Review: Columbus Wine Salame and Limited Edition Porcini and Truffle Artisan Cacciatore

(photo: Columbus Artisan line seasonal cacciatore) I’ve written about Columbus’ Artisan salumi line in the past (including their hot sopressata, cacciatore, finocchiona, crespone, salami secchi, and standard Sopressata) and their high-end line is outstanding as it’s made with a higher grade of pork, allowed to age 21-90 days, hand tied and stuffed, and made with natural casings.  Click here if […]

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How Salami is Made: Meat, Salt, and Time

How Salami is Made: Meat, Salt, and Time

(photo: the varying parts of a pig, photo courtesy of Meat Salt Time by Tony Seichrist)  I have to admit, I have an addiction.  Specifically, my addiction is centered on the mighty pig and it’s cured off-spring, Salami!   Salumi (the plural for salami) is made from either a single, whole, cut (e.g., Prosciutto) or ground parts of the pig. […]

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Recipe: Fried Egg Panino on Ciabatta with Rustic Chickpea Spread and Tomato

Recipe: Fried Egg Panino on Ciabatta with Rustic Chickpea Spread and Tomato

Ah, the humble sandwich or panino; two pieces of bread with some filling in between can be as vile as bologna on wonder bread or as elegant as prosciutto di Parma with extra virgin olive on slices of pane Pugliese.  My leanings, as you probably guessed, are toward the elegant side of the sandwich world.  I like pairing salty and […]

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