Sunday December 18, 2011

Every once in a while I make little plates of mixed salumi placed on cake plates and vacuum packed.  I slice six to eight different salumi.  Today I made enough to give away for Crhristmas.

I make two sizes 7 and 9 inches circumference. For one or two people.

From the response I got the last couple times that I made some they are wholesome.  You get a lot more then you get in any restaurant in selection and quantity.  I did some research in tasting charcutrerie in a few well known well reviewed rearaurants and found them all to be to salty and bland in flavour basicly commercial products especially the fast fermented ones. I  went to these places with other discenring palates so to be objective.  When you slice up good salumi the aromas fill up the room...you know the good stuff!

My vacuum packed salumi ned a little care to deliver the aromas and flavours:

Let them rest at room temperature fro an hour then open up and serve.  Peel gently each slice one at the time.  Do not try to get a load on your plate.  A little slice goes a long way!