I have waited patiently over the last 4 weeks to taste the salami that Mike and I made 4 long weeks ago. During the last 4 weeks, I have nurtured those “babies” in my cantina; making sure to provide the correct temperature and humidity that will create the right environment for curing these delicious insaccati treats. Well…the tasting time arrived last night and I am proud to say….. “Home run!”
It was definitely worth the wait and effort. A big thank you to Don for all his patience in my emails during the last month. As you fellow bloggers have discovered, we meet great people on our road to success. Don, you were a great source of knowledge to me and I am grateful for your help. I hope you take me up on the offer of a dozen fresh eggs from the “girls”.
If you would like a detailed explanation for making City Boy Salami click HERE.
Well….I can now tick off salami from my list of foods I want to make! Maybe next year, we’ll try our hands at capicola or prosciutto. Until then, I look forward to sharing these delicious treats with family and friends, over a glass of wine with some cheese and homemade olives. Why don’t you give it a try and let me know how you made out with this great tradition from our past.
I found you on the From the Farm hop and I wanted to say I’m super impressed. My husband makes venison sausage each year but we’ve never tried salomi. I’ll have to show him your post. Thanks for sharing.
Thanks for your comment. I’d like to know how you make out with the venison salami.
Drop me a line.
Hope you’ll drop by again,
Homemade salami! Wow, you certainly are industrious! It looks good – where is the pizza?
Thanks for your comments. Pizza is on its way. This time it will be my wife’s work. Besides my Dad, there is no better pizza maker than my wife ( I may be bias).
Hope you’ll stop by again,