salumi salame salami
January 19, 2009
I came home from a long week at work to a surprise gift box of artisan cured salumi, from Salumi in Seattle, the specialty meats shop of the dad of the celebrity chef, Mario Batali. This mysterious box of meats was sitting on our kitchen counter. There was no gift card and no invoice. I first saw this shop on some Anthony Bourdain show. People were waiting in long lines for sandwiches and then the family had a specially prepared meal awaiting Bourdain. There was a tour of the room with hanging, curing meats. This is also the one place I know of to order guanciale from. Yes, that gamey, rich pig jowel I have grown so fond of.
More and more these days, I had noticed that resturants were using the word ’salumi’. What is the difference between salami and salame? From what I can tell, salami is plural for salame but salumi refers to assorted other cured meats like prosciutto or bacon. So if you really want to sound like a proper foodie, saying ‘please pass the platter of salumi’ would be more appropriate then saying ‘please pass the platter of salame’ if it’s a platter of charcuterie that includes prosciutto, etc. A couple years ago when I was in Rome at we picked up some Abruzzo salame at the Campo di Fiori. That is the city it came from and is the same way other salame like, Genoa, got it’s name.
I opened the box right away, knowing its contents but not knowing how and why. My first thought was that maybe I had filled up a virtual shopping cart and accidentally checked out. I do that sometimes. The first part that is. When I’m bored at work, I do what I call one step beyond browsing. I add all kinds of things to my cart over several sites: shoes, handbags, clothing, food, housewares, etc. It’s really quite fun.
Back to the box of meat- there was four kinds and a matching set of cheeks, I mean jowels. Enough to eat pasta alla carbonara every night for the next year. The four kinds were Hot Sopressata, Winter Salame, Salumi Salame (their namesake), and a Finocchiona salame. My favorites so far have been the Winter one and the Finnocchiona, both peppery with very distinct and unique flavors. All of them are delicious. Yes, I tried a slice or two from each. Who could resist? It’s pork.
hand numbered and labeled for that authentic artisan touch
Here are the descriptions from their site:
Salumi salami:
”Our house signature salame with a touch of ginger. Mild with a slight tartness at the end”
Finocchiona salame:
” A Salumi favorite flavored with cracked fennel, black pepper and a touch of curry”
Hot Sopressata:
”A spicy pork salame with garlic. Intense color and slight bite”
Winter
”Seasoned with Red, White and Green Peppercorns - a touch of garlic and milk solids”
Since I don’t own a deli meat slice, I will have to get creative with slicing up the guanciale. Usually, when I get some from Silverlake Wine, they always get a little annoyed with me cuz I ask for it sliced really thin. I like to render it down and crumble it on things. Now I will just have to dice it up and use it like pancetta. Twist my arm.
I solved the mystery of who gifted them to me. They were from my thoughtful brother, Bruce, for a birthday / Xmas combo gift. I guess he didn’t overhear the conversation I had with my jeans the other day that involved a few swear words. Some people in the neighboring state may have heard. This is when hosting and sharing are two good qualities to possess.
It says to store them hanging in a cool dry place. I think I could hang them in my kitchen and really make the place look like a Spanish Bodega. Originally, salami was considered peasant food because it could be kept at room temperature for great lengths of time. There are so many foods today that were peasant food at one time and now are considered such delicacies and staples of a cultures food identity.
The funny thing is, right now I’m thinking about how it’s such an insane amount of salumi and guanciale, but I’m sure after a few rounds with some friends, and some wine and cheese, it will all disappear in no time.
I came home from a long week at work to a surprise gift box of artisan cured salumi, from Salumi in Seattle, the specialty meats shop of the dad of the celebrity chef, Mario Batali. This mysterious box of meats was sitting on our kitchen counter. There was no gift card and no invoice. I first saw this shop on some Anthony Bourdain show. People were waiting in long lines for sandwiches and then the family had a specially prepared meal awaiting Bourdain. There was a tour of the room with hanging, curing meats. This is also the one place I know of to order guanciale from. Yes, that gamey, rich pig jowel I have grown so fond of.
More and more these days, I had noticed that resturants were using the word ’salumi’. What is the difference between salami and salame? From what I can tell, salami is plural for salame but salumi refers to assorted other cured meats like prosciutto or bacon. So if you really want to sound like a proper foodie, saying ‘please pass the platter of salumi’ would be more appropriate then saying ‘please pass the platter of salame’ if it’s a platter of charcuterie that includes prosciutto, etc. A couple years ago when I was in Rome at we picked up some Abruzzo salame at the Campo di Fiori. That is the city it came from and is the same way other salame like, Genoa, got it’s name.
I opened the box right away, knowing its contents but not knowing how and why. My first thought was that maybe I had filled up a virtual shopping cart and accidentally checked out. I do that sometimes. The first part that is. When I’m bored at work, I do what I call one step beyond browsing. I add all kinds of things to my cart over several sites: shoes, handbags, clothing, food, housewares, etc. It’s really quite fun.
Back to the box of meat- there was four kinds and a matching set of cheeks, I mean jowels. Enough to eat pasta alla carbonara every night for the next year. The four kinds were Hot Sopressata, Winter Salame, Salumi Salame (their namesake), and a Finocchiona salame. My favorites so far have been the Winter one and the Finnocchiona, both peppery with very distinct and unique flavors. All of them are delicious. Yes, I tried a slice or two from each. Who could resist? It’s pork.
hand numbered and labeled for that authentic artisan touch
Here are the descriptions from their site:
Salumi salami:
”Our house signature salame with a touch of ginger. Mild with a slight tartness at the end”
Finocchiona salame:
” A Salumi favorite flavored with cracked fennel, black pepper and a touch of curry”
Hot Sopressata:
”A spicy pork salame with garlic. Intense color and slight bite”
Winter
”Seasoned with Red, White and Green Peppercorns - a touch of garlic and milk solids”
Since I don’t own a deli meat slice, I will have to get creative with slicing up the guanciale. Usually, when I get some from Silverlake Wine, they always get a little annoyed with me cuz I ask for it sliced really thin. I like to render it down and crumble it on things. Now I will just have to dice it up and use it like pancetta. Twist my arm.
I solved the mystery of who gifted them to me. They were from my thoughtful brother, Bruce, for a birthday / Xmas combo gift. I guess he didn’t overhear the conversation I had with my jeans the other day that involved a few swear words. Some people in the neighboring state may have heard. This is when hosting and sharing are two good qualities to possess.
It says to store them hanging in a cool dry place. I think I could hang them in my kitchen and really make the place look like a Spanish Bodega. Originally, salami was considered peasant food because it could be kept at room temperature for great lengths of time. There are so many foods today that were peasant food at one time and now are considered such delicacies and staples of a cultures food identity.
The funny thing is, right now I’m thinking about how it’s such an insane amount of salumi and guanciale, but I’m sure after a few rounds with some friends, and some wine and cheese, it will all disappear in no time.
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