It all started many years ago when some food producers claimed that there had wine, beer or spirits in food – they were stretching the truth by a mile! A teaspoon of wine in a sausage equals a wine sausage? Spirit flavours from little plastic bottles from the supermarket? Dehydrated powder in Salami that is called Chianti? Local/natural/artisanal were mentioned on many products in huge supermarkets, but real local/natural/artisanal food is more expensive than commercial food, and has integrity.
So I started by making sausages using only heritage pork shoulder and infusing the meat with quality wines. I put in as much as the meat mass would take and then began reducing the wine to double up the flavour. I did not worry about the cost. I am a supporter of the Ontario wine industry, so I started to use VQA wines, reducing them by Cryo extraction, a method inspired by our Icewine production. It works quite well as the flavours remain intact. It is a time-consuming process that I believe gives me a leading edge in the production of wine-infused sausages. I did a tasting in the past with the local media to prove the point that you can actually taste and differentiate the wines in different sausages. Continue reading “Salsiccia Ubriaca (drunken sausage) & Salumi”