Szalámi
The average supermarket carries numerous types
of preserved sausages hailing from different parts
of the globe. If you include in the gourmet retailers,
and the options are expanded significantly with
specially imported or house-made products that
are on a different gastronomic stratosphere as our
tasters will share with you. Austrian chef Stephan
Zoisl; director and founder of Chef’s Table by Chef
Stephan; Italian chef Angelo Ciccone, executive
sous chef of Regent Singapore; Singaporean chef
James Tay, R&D Chef of TungLok Group; German
Roger Nagler, country manager of Marché
Mövenpick Singapore; Australian-born Italian chef
Drew Nocente, executive chef of Salted & Hung;
French chef Brouard Laurent, group executive chef
of Bistro du Vin by Les Amis, and Hungarian György
Kerekes, trade promotions director of CET Oriental
Solutions sat down and tasted 24 different salamis
not knowing anything but how they look like and
what their noses could detect.I
n America alone, artificial refrigeration was
introduced commercially in the early 19th
century. Before that, ‘ice houses’ were used to
store perishables in countries that experience
winter – the only means of keeping food fresh.
That’s how and why preservation came into
the picture – our ancestors had to find a way to
preserve the valuable perishables to sustain them
through uncertain times. In addition to that,
sausages as the Europeans knew them, were a
convenient way to fully utilise all the offcuts and
trimmings that people disregarded, mixed with
herbs and flavourings. The process of salami
making is a tricky and risky venture as salami
makers encourage the growth of mould and the
meat is left to ferment for weeks and sometimes
months at above 4°C – way past the acceptable
temperature of holding food.The Preserved Sausages
From Europe
醃
漬
肉
品
Salami
Salumi
Salame
parsley risotto, crispy salami, smoked eel, artichoke roast & chip, jus, nasturtium, leek ash & demi-glace by Chef Stephan Zoisl
spring garden risotto & Corsica Salumi saucisson
by Chef Brouard Laurent
WWW.ASIACUISINE.COM