SALAMI

THE SALAMI PLATE AT CHRISTMAS DINNER (I KNOW, CHRISTMAS AGAIN) IS ANOTHER ONE OF THOSE MEMORIES.  THE SALAMI PLATE WAS A MAJOR EVENT.  FROM MY GRANDFATHER METICULOUSLY SLICING AND ARRANGING THE DIFFERENT TYPES ON THE PLATE, TO TRYING TO SNEAK LITTLE BITES ONLY TO BE TURNED AWAY (GRANDPA ALWAYS WOULD SLIP A FEW SLICES MY WAY THOUGH, THAT'S WHAT GRANDPAS ARE FOR, AREN'T THEY?), THE SALAMI PLATE WAS ALWAYS A CROWD FAVORITE DURING THE ANTIPASTO COURSE.  IT IS MY OLDEST MEMORY OF CHARCUTERIE.

HAVING NO REALIZATION OF HOW IT WAS MADE OR HOW NUANCED IT WAS, I LABELLED EVERYTHING THAT APPEARED TO BE SALAMI SALAMI.  I DIDN'T CARE ABOUT THE PAINSTAKING PROCESS OR THE HISTORY BEHIND IT.  ONE OF MY GUILTY PLEASURES IS THIN CUT SALAMI STRAIGHT OUT OF THE DELI BAG.

ON A FAMILY TRIP TO ITALY, I REMEMBER MY MOM FINDING THIS SALUMERIA NEAR THE PANTHEON IN ROME.  EVEN THOUGH I'M SURE IT CATERED MAINLY TO TOURISTS, I STILL WAS ENCHANTED BY THE HANGING MEATS AND SAUSAGES.  THE OWNER WAS INCREDIBLE, VERY CHARISMATIC AND FRIENDLY.  I WAS LIVING IN TURKEY AT THE TIME, SO I RELISHED ANY CHANCE AT PORK.

ALONG WITH THE CHRISTMAS SALAMI PLATE, THE THIRTY MINUTES IN THAT SHOP WAS THE BEGINNING OF A LOVE AFFAIR WITH SALAMI THAT IS FINALLY TAKING THAT NEXT STEP.  I HAVE SOME EXPERIENCE WITH FRESH SAUSAGE MAKING, AND, BASED ON THE REACTIONS OF THOSE WHO HAVE TASTED IT, I'VE BEEN SUCCESSFUL.  THE LOGICAL NEXT STEP IS TO ATTEMPT TO MASTER THE ANCIENT ART OF CURED AND AIR DRIED MEATS IN MY 1000 SQUARE FOOT GARDEN CONDO IN CHICAGO.  I'LL KEEP YOU POSTED.