You Say Salumi, I Say Mmmm, Salami

Lunch for the refined ploughman: Bayley Hazen Blue, Bel Canto, Fra'Mani Salumetto

Last week Pinch took delivery of some excellent salumi from the Bay Area. The San Francisco
bay, Badgers, not the Green Bay! I nearly choked with laughter when I
heard a Wisconsin radio jock refer to his listening area as the Bay
Area. But back to the meat...

Salumi is the same thing as charcuterie; the respective Italian and French words for cured meats. Salumi is a bit confusing because it looks like a misprint of salami, which itself is a misprint of salame.

Anyhoo, my favorite was a lumpy salametto (small salami, pictured left) made by Fra'Mani out of Berkeley. I wonder what wine they use at Fra'Mani. All the flavors were wonderful, but the wine really stood out for me.

I have to add Salumi Tour to
my list of desirable epicurean adventures. If this adventure takes
place state-side (as opposed to Italy) it will be in the Bay Area where
many chefs are producing incredible product. Chicago may be a sausage
capital, but only in California could one join a salumi CSA. I love the stuff, but a monthly subscription seems excessive, no?

Salumi (in moderation!) e Salute.

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