Where can I buy quality salumi? 

Find a trusted salumeria. That’s the first and possibly most important step. These days, most decent supermarkets have a passable deli counter where you can find prosciutto and other salumi. But a specialty store is more likely to have a wider selection and a staff with the knowledge to really help you make your selections. Additionally, all of the producers showcased in the magazine have websites where you can order online. Look here for details.

How do I slice salumi? Thick or thin?

The short answer is it depends. Unless you have a heavy-duty meat slicer in your kitchen you won’t want to try to slice salumi like prosciutto and bresaola at home. They should be sliced very thin, and a well-trained staff will know how to slice and package prosciutto and other salumi that needs professional slicing. For smaller, dried salami, such as small soppressata (as opposed to the larger Tuscan style), casalingo or felino, it’s preferable to cut them by hand with a very sharp knife into thicker slices. These salami you’ll want to keep whole until you’re ready to serve them, as they’ll last longer when cut to order.  

How do I store my salumi and how long will it last?  

When stored properly—hung at cool room temperature, or stored in the refrigerator wrapped in butcher paper or cheesecloth—whole dry-cured salami will last for months.  But prosciutto and other pre-sliced salumi, which needs to be refrigerated, will dry out and lose flavor in several days. 

What about the white rind on some dry salami? Is that mold? Is it edible? 

Don’t worry, the white powdery substance is a harmless form of bacteria that is crucial to the curing process, and imparts and helps develop flavor. Artisanal salami are generally made with natural casings, which are edible, but generally you should remove them.  

How do I assemble my own meat board? 

Be creative.  When selecting your meats, think about combining salumi of varying textures and flavors. Your arrangment can be loose or composed depending on your preference. Some people like to heap slices on. Others prefer a more restrained and composed board. In either case, a balanced board should have a variety of hues and thickness of cuts. Pale and smooth mortadella will balance a pungent and dark salame tartufo or bresaola. A toothsome and spicy coppa makes a good counterpoint to salame rosa; and the delicate Prosciutto San Daniele is a fine companion for soppressata. Keep your selections to no more than, say, six different meats so as to not overwhelm.

How should I accompany the meat board?  

You don’t need much more than some crusty bread and a good bottle of wine, like a Piedmont Nebbiolo. After all, great salumi stands on its own.
 

 

 

October 2009

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