Oh I do love, yes I do love my salame (in Italian salame is the plural for salami).
I have made an awful lot of crumbs on my desk. My poor laptop is by now addicted to coffee, has enjoyed all sorts of spaghetti and now is having me munching a fresh baguette with 2 generous thick slices of salame stuck inside. Not good!
A girl having large slices of salame does not sound very feminine, does it? But it does if you come from the region of Friuli Venezia Giulia. And a glass of red wine with it will be fine too. Take a look a this pig festival I went to some time ago.
Salame is not that dry, industrial and tasteless “tiger looking” rubber that comes in a hard plastic wrapping. It is a fragrant, chunky, soft and thick sausage which can make a whole room smell delicious when you slice it. Sadly I have actually never managed to find it in the UK.
Salame, which originated in Italy is a mixture of raw meat, often pork but also wild boar, veal and even duck and it is flavoured with spices and herbs. It is preserved in salt.
A speciality of my region Friuli is salame cooked in vinegar and onion. Delicious but the salame needs to be very fresh and tender.
I have taken these photos at the last food fair “Good” in Udine.