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Italian Salami
With dozens of regional specialties, Italy itself is one of
the biggest producers of salami and also the country with
the most variety. Every town and even family has their
own style and mixture. Italian salami tends to be coarse
mixtures with large fat globules and an array of fragrant
herbs and spices.Truffle Salami
(Carne Meats by Indoguna)
Made from premium pork cuts, this salami has
been combined with black truffles and a spice
blend. All the chefs, Kerekes and Nagler find the
aroma of truffles to be strong with a soft bite.Salami Cacciattore
(Fiora by Phoon Huat Delicatessen)
Literally translated, this ‘hunter’ salami with its
vibrant orange coloured Italian-styled salami is
made in Australia. It is filled into a small natural
casing which makes it perfect for pizza, and
antipasto platters. Chef Ciccone finds it to be light
and sweet with aromatic herbs. Chef Tay detects a
floral, peppery scent with a meaty bite.Finocchiona Salami, Hot
(Casalingo by Huber’s Butchery)
This is an Australian-made coarsely minced
pork salami with large fat pieces that have been
mixed with Italian spices and tightly filled into a
casing, smoked and hung to dry for four weeks of
fermenting. Its main components are salt, black
pepper, chilli and fennel seeds. Chef Zoisl enjoys
this salami and finds the texture to be smooth and
fatty with a vibrant spicy taste and an appetising
fennel seed aroma. Chef Laurent is able to identify
the Italian style used here with the notes of fennel
seeds, black pepper and Italian herbs.Casalingo Italian-style
Casalingo Salami
(Casalingo by Huber’s Butchery)
Like the Finocchiona, the Casalingo salami is made
in Australia following the same process and using
minced pork but without the fennel seeds and
black pepper. It is slowly cured for a better flavour.
Kerekes finds this salami to be smooth, fatty and
laden with spices. Chef Tay feels that it is slightly
gamey with a sweet, spicy taste.In Austria, there are two type of
salami: Austrian ones made by our
butchers and Hungarian ones that
we grew up with. My favourite salami
of the tasting is the Salchichón
Ibérico de Bellota.
Stephan ZoislI used Chinese and Hungarian styles for
my two dishes (pictured, page 46 & 49)
to showcase the history of the two cultures.
I enjoyed the flavours of the Mangalica
Delicacy Salami as well as Spanish chorizo.
James TayStephan Zoisl James Tay
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