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Dry Italian Salami
Posted By: Bob Frayser
Date: Tuesday, August 3, 2004 at 12:11 a.m.
I would like to know how to make Dry Italian Salimi as it was made in Italy traditionally. Any recipes and the process would be wonderful. I live in N. Nevada and the Basque have some great eateries locally. In one in particular they have a basement where sausages, cheeses, meats on other treats hang from the wood beams that make up the floor structure above for the 160 year old building. The owner, when special guests arrive, takes them down to the basement where he slices off pieces of salami, pepperoni, proscuitto, and cheese. He pours some wine from a carafe that was filed from an old oak cask. It is a great time!
I would like to be able to treat guest in the same way with fine traditional foods, but not in a basement. lol! Any help in my quest would be great.
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