It's been a little more than five weeks since Scott and I hung our finocchiona and porcini salami. Even after the weight was down more than 34%, some of the salame still needed more hanging time. What were the causes?
Two weeks into the Festa di Salumi: We started batches of finocchiona and porcini salami, I went to Columbus Salame to see how it's done on a grand scale, we got some stinkin' badges, and Ruhlman and Polcyn speak up about butchery.
Although the Festa di Salumi is all about making Italian cured meats in the home, I really wanted to get a sense of what salame production looks like on a larger scale. Columbus Salame invited me to visit to their production facility.
Festive news, i miei piccoli salumieri! One of my most favorite illustrators, Alyson Thomas of Drywell Quality Meat Art has fashioned us some meatastically gorgeous badges for the Festa di Salumi challenge. Get yours now!
Friends! Ruminants! Charcutiers! Lend me your ears! Michael Ruhlman and Brian Polcyn are back with the next logical extension, Salumi, focusing on the rich world of Italian cured meats. And we've got a challenge for you.